National Taco day!

Carne Asada Taco by Chef Neiltacos-245241_1920

1½ -2 pounds of flank steak


  • ⅓ cup white vinegar
  • ½ cup soy sauce
  • ½ cup olive oil
  • 1 teaspoon cumin
  • 1-2 teaspoons black pepper
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1½ teaspoon oregano
  • 2 limes, juiced and zested
  • 4-5 garlic cloves, minced

Remove the silver skin on the flank steak and score lightly in a crisscross pattern so the marinade will penetrate meat.

Mix together the marinade ingredients.

Place the flank steak into a re-sealable bag, pour marinade over, seal and refrigerate at least 6 hours or overnight.

Grill steak until desired degree of doneness. Let meat sit for at least 5-10 minutes. Once the meat has cooled, slice across the grain into small strips.

Serve on warmed tortillas with a variety of topping likes Cotija cheese, cilantro, salsa, avocado, shredded lettuce or cabbage.


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