Ingredients
1 1/2 lb piece of flap steak (carne asada cut of beef)
1 orange (juiced)
3 limes (juiced)
8 cloves of fresh garlic (minced)
1 1/2 cups chopped fresh cilantro (1/2 cup for marinade)
2 tablespoons Paprika
1/4 cup worchester sauce
1 1/2 teaspoon season salt
1 tablespoon black pepper
1 tablespoon brown sugar
2 teaspoons tabasco
1/4 teaspoon cumin
corn tortillas
sour cream
red onion chopped
fresh tomato chopped
guacamole
Preparation
In a large ziploc bag combine the meat, orange juice, lime juice, minced garlic, 1/2 cup cilantro, paprika, worchester, salt, pepper, sugar, cumin and tabasco and let marinate in the fridgerator at least 24 hours.
When ready to grill, heat up the grill to medium heat and remove meat from the marinade and discard bag with marinade.
Place meat on the grill, and grill the meat for approximately 20 minutes, about 5 minutes on each side until medium well. Check to make sure that meat does not burn, as there is sugar and fruit juice in the recipe.
When finished, take meat off the grill and chop into 2 inch chuncks or 1 inch strips.
Serve with the tortillas (which can be warmed on the grilled), and use the sour cream, guacamole, tomato, cilatro, and red onion to garnish the tacos.
