Taqueria Style Carne Asada

This is a nice taco meat recipe with lots of flavor. Top with whatever you like, but sour cream with a little lime juice complements it very well. It also works well with the home made tortillas. The combination of oregano, cumin and paprika is common mix in Mexican recipes and is one of my favorites. It's even a nice addition to black beans to use on rice.

• 3 pounds flank steak (or whatever is cheapest)
• 1/3 cup white vinegar
• 1/2 cup soy sauce
• 4 cloves garlic, minced
• 2 limes, juiced
• 1/2 cup olive oil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground white pepper
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon paprika

• 1 white onion, chopped
• 1/2 cup chopped fresh cilantro
• 1 lime, juiced

1. Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours.
2. In a small bowl, stir together 1 chopped white onion, cilantro, and the juice of 1 lime. Set aside to use as a relish for the tacos.
3. Heat vegetable oil in a large skillet over medium-high heat. Cut the marinated flank steak into cubes or strips. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated. (Remember that cubed or stripped steak doesn't take long to cook and get tough so waiting until liquid evaporates may be too long in my opinion)