Ingredients:
2 lbs flank steak
½ onion – chopped
½ bunch cilantro – chopped
4 cloves garlic – crushed and minced
1 lime zested and juiced
¼ cup vinegar
½ cup reduced sodium soy sauce
½ cup olive oil
1 T liquid smoke
1 tsp salt
2 tsp black pepper
1 tsp oregano
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder1 tsp paprika
1 tsp cumin
½ tsp cayenne pepper
Rinse flank steak and set aside in glass casserole dish. In a bowl, add all marinade ingredients and whisk to combine. Pour marinade over flank steak making sure to soak both sides. Cover with plastic wrap and refrigerate overnight.
The next day, remove the steak from the refrigerator and let meat come to room temperature while you heat your grill. Cook on a very hot grill 3-4 minutes per side, depending on thickness and how you like it cooked. Let the meat rest, squeeze some fresh lime juice over, and slice against the grain into strips. Serve on either flour or corn tortillas with your favorite toppings. Homemade salsa, sliced avocados, sour cream, and shredded Colby jack cheese is how my family likes their carne asada tacos. Hope you enjoy as much as my husband and girls!