Taqueria Style Tacos
3 lbs of flank steak. (I've used Rib eye, but fat removed and pounded to 1/4 in. thick)
Marinade: ( for 1 to 8 hours)
1/3 c. white vinegar
1/2 c. soy sauce
4 cloves garlic, minced
2 limes, juiced (don't try to get by with refrigerated lime juice, purchase fresh, you won't regret it)
1/2 c. olive oil
1 tsp. salt
1 tsp. ground black pepper
1 tsp. garlic powder
1 tsp. chili powder
1 tsp. dried oregano (or use your fresh herbs, but triple the amount)
1 tsp. ground cumin
1 tsp. paprika
Throw the steaks on a medium-high heat BBQ for about 5 mins per side, or until middle is still just slightly pink! Flank steaks are typically long & flat, so they don't take long to cook. I take them straight off the BBQ and cut them up into bite size cubes to make taco assembly easier.
Top with my favorite summer salsa, and a quick squeeze of fresh lime juice!
Could eat them every. day. of. the week. Period.
Just as a side note, don't expect me to stop every five minutes and photograph the steps of my cooking. Never gonna happen. Bon Appetite'