Taco Loco

The first time I had this I didn't think I would like it. I am not a huge fan of red meat and I really prefer my tacos with chicken, but this was soooo yummy and I knew I had to find a recipe. The meat is supposed to marinate for 24 hours...I forgot to get it ready the night before so ours only marinated for maybe 5 hours. I thought it had a decent amount of flavor and I really enjoyed the flavor it did have so I imagine it would be even better if it marinated for the full 24 hours. The recipe says to pound the meat to a 1/4" thick...I gave up and left it about an inch thick. I thought it was fine and we just sliced it super thin. Philip thinks we should cut it before we marinate it next time to get more flavor. The recipe says it serves twelve (I did pay attention to this until AFTER I started cooking). I don't think it would serve twelve...maybe four (but my steak was not quite 3 pounds). We had quite a bit leftover!

Lisa's Favorite Carne Asada Marinade
(Souce: allrecipes.com)

INGREDIENTS
3/4 cup orange juice
1/2 cup lemon juice
1/3 cup lime juice
4 cloves garlic, minced
1/2 cup soy sauce
1 teaspoon finely chopped canned chipotle pepper
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon paprika
1 teaspoon dried oregano
1 tablespoon black pepper
1 bunch fresh cilantro, chopped
1/2 cup olive oil
3 pounds flank steak

DIRECTIONS
1. Combine the orange, lemon, and lime juice in a large glass or ceramic bowl along with the garlic, soy sauce, chipotle pepper, chili power, ground cumin, paprika, dried oregano, black pepper, and cilantro. Slowly whisk in the olive oil until marinade is well combined. Remove one cup of the marinade and place in a small bowl, cover with plastic wrap and refrigerate for use after the meat is cooked.
2. Place the flank steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the steak with the smooth side of a meat mallet to a thickness of 1/4 inch. After pounding, poke steak all over with a fork. Add the meat to the marinade in the large bowl, cover, and allow to marinate in the refrigerator for 24 hours.
3. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
4. Remove the steak from the marinade and grill to desired doneness, about 5 minutes per side for medium rare. Discard used marinade. Remove meat from heat and slice across the grain.
5. Pour the one cup of reserved, unused marinade over the hot meat and serve immediately.