Carne asada tacos

• Meat

  • 2 lbs Flank or skirt steak

• Produce

  • 1/3 cup Cilantro, fresh
  • 2 cloves Garlic
  • 2 Green onions
  • 2 Limes, Zest and juice of medium
  • 1 1/2 tsp Mexican oregano
  • 4 Oranges, Zest and juice of

• Condiments

  • 2 tbsp Soy sauce

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 2 1/2 tsp Chili powder
  • 1 tsp Paprika, smoked
  • 1 tsp Salt

• Oils & Vinegars

  • 1/3 cup Red wine vinegar

• Nuts & Seeds

  • 2 tsp Cumin

• Bread & Baked Goods

  • 6 Flour tortillas

Found on culinaryginger.com

Description

Ingredients

• Zest and juice of 4 oranges
• Zest and juice of 2 medium limes
• 1/3 cup red wine vinegar
• 1/3 cup fresh cilantro, chopped
• 2 green onions, chopped
• 2 cloves garlic. peeled
• 2 tablespoons soy sauce
• 2 teaspoons cumin
• 1 teaspoon smoked paprika
• 1 teaspoon + 1/2 teaspoon Mexican oregano
• 2 teaspoons + 1/2 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 pounds flank or skirt steak
• 6 Flour tortillas

Directions

• To a blender add the orange zest, juice, red wine vinegar cilantro, green onion, soy sauce, cumin, 1 teaspoon oregano, 2 teaspoons chili powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Blend until smooth.
• To a large container with a lid, add the beef and pour over the marinade. Make sure it is well coated.
• Refrigerate for 8 hours.
• Allow the meat to sit at room temperature for 1 hour before grilling. * see note
• Preheat grill.
• Sprinkle one side of the meat with the 1/2 teaspoon oregano, 1/2 teaspoon chili powder, 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Grill the meat on high for 4 minutes per side for medium, longer for medium well.
• Remove and allow the meat to rest for a few minutes.
• Grill the tortillas on 1 side.
• Slice the beef into thin strips and add to the tortillas. Top with salsa, fresh cilantro and chipotle BBQ sauce.