This is my favorite Mexican food recipe. We don't make it very often as flank steak can be pricey, but it makes a ton and they are so delicious, like really good restaurant carne asada tacos. The marinade is like magic. I have used cheaper meat, and while it still tastes great, it is a little tough and just not the same. Try it, you'll love it. The pico is fabulous on it and I don't like tomatoes or onions, but I love it! Also, you can just warm the tortillas, but they tend to be dry and crack. If I'm going to the expense of making these, I go all out and enjoy every last fat gram. Make with homemade refried beans for a true Mexican touch.
3 pounds flank steak
Corn tortillas
Marinade:
1/3 cup vinegar
½ cup soy sauce
4 cloves garlic, minced
2 limes, juiced
½ cup olive oil
1 tsp each of salt, black pepper, white pepper, garlic powder, chili powder, dried oregano, ground cumin, and paprika
1. Marinade meat by pouring mixed marinade over steak in a large glass dish. Turn to coat both sides. Cover with plastic wrap and sit in refrigerator 1-8 hours.
2. Make the pico topping by combining the following:
1 white onion, chopped
½ cup chopped fresh cilantro
2 limes, juiced
1 tomato, chopped
3. Fry corn tortillas in hot oil, drain and set aside.
4. Cook meat by heating 1 tablespoon vegetable oil in a large skillet over medium high heat. Cut steak in thin strips. Cook in oil while stirring until meat is cooked through but not tough. Cook in batches as to not overcrowd in pan. Keep cooked meat warm by covering it.
5. Serve meat on tortillas with grated cheese and the pico salsa.
Serves 10
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