Carne asada

In LA I used to get ranchera meat from Vallarta, I haven't hunted down a carneceria and since there is much more of a Caribbean influence here than Mexican I decided to just go with my own seasoning anyways.  Skirt steak or flap meat are the top choices for carne asada, but flank steak works well so long as you cut it right and don't over cook it.  I bought flank because it was in bulk at Costco and relatively cheap.

For Marinade:
1 tsp salt

1/2 tsp garlic powder, pepper, cumin, onion powder, flour

1/4 tsp chili powder

Dash cayenne pepper, and cinnamon

1 tbsp red wine vinegar

1 tbsp pineapple juice (optional)

1 tbsp orange juice (2 tbsp if no pineapple juice)

2 tbsp Coca-cola

Juice 2 limes

1-2 tbsp cilantro leaves lightly chopped

2 cloves minced garlic

1 md onion sliced thinly (separate rings)

12oz flank steak (or skirt steak)

Mix all dry ingredients together well and apply to steak like a rub.

Mix all other ingredients except the onions together.  Place the onions on the flank steak roll up and shove into the smallest ziploc bag it will fit in.  Pour the liquid mix over it and put in the fridge for several hours to over night.  Turn over if you happen to be in the fridge.

Grill the flank steak whole (you really don't want to go above medium at most or it will be tough)  and cut thinly ACROSS the grain. (Skirt steak is not as tough) Toss the onions in a skillet and let brown slightly.  Toss cut meat in pan with onions for a few minutes on medium heat, to meld the flavors.  Heat the tortillas on the grill, wrap in a bit of foil or a towel to keep warm while you cut the meat.  


Top with salsas, sour cream, cheese, whatever you like and enjoy!