2 packages 1 1/2 lb flank steaks
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
2 teaspoon Pepper
1 teaspoon Garlic Powder
1 teaspoon Chili Powder
1 teaspoon dried Oregano
1 teaspoon Cumin
1 teaspoon Paprika
Roasted Salsa:
2 large Tomatoes, seeded and chopped
2 Jalapeno pepper, chopped (I only use seeds from 1)
1 Onion, quartered
4 cloves Gralic, peeled
1 Lime juiced
2 pinches kosher salt and pepper to taste
1 can tomatoes (any type) (may not need it)
Tortillas
Sour Cream
Cilantro
Freshly grated parmesan Cheese
1-2 Limes, cut into wedges (cut in half then into fourths)
Place steak in 2 seperate zip lock bags.
In a medium bowl, whisk together the vinegar, soy sauce, garlic, lime juice, and oil. Whisk in seasonings until well blended.
Pour over the steak in the bags evenly. Zip lock bags closed and manuver so juices cover meat evenly on both sides.
I like to put the bags on a jelly roll pan to contain any juices that might leak out.
Place in fridge for 8 hours. More time the better flavor.
make the salsa either before grilling or have someone else make it while grilling.
Salsa:
Preheat oven to 450 (I use my big toaster over.)
Place tomatoes, jalepano, onion, and garlic in a pan with a lip.
Roast for 20 minutes.
Let cool for about 30 minutes to an hour.
Place the roasted veggies into a food processor. Pour lime juice in and sprinkle with salt and pepper. Puree until smooth. If it is not the right consistency add enough canned tomatoes till you are satisfied.
Grilling:Preheat grill over medium-high flame.
Brush grates with oil to prevent meat from sticking.
Season marinated steaks with salt and pepper on both sides.
Grill for 12 minutes per side, only turning once.
Remove steak to a cutting board and let rest for 5 minutes to allow the juices to settle.
Thinly slice steak across the grain on a diagonal.
Make tacos on tortillas with sour cream, cilantro, cheese, and roasted salsa. Squeeze lime wedge over taco.
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