Cinco de Mayo is a holiday from our neighbors to the south to celebrate the win of a battle in 1862. In America, we've used it as a celebration of Mexican culture. heritage, and of course, food.
This Cinco de Mayo, use our fantastic beef for some delicious carne asada tacos to celebrate. And don't forget the margaritas!
3 pounds flank steak
3/4 cup orange juice
1/2 cup lemon juice
1/3 cup lime juice
4 cloves garlic, minced
1/4 cup soy sauce or tamari
1 teaspoon finely chopped chipotles
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
In a large glass bowl or a ziplock bag combine the orange, lemon, and lime juice, 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 liquid and refrigerate in a separate container with a lid.
If your steaks are very thick, use a meat mallet to pound to about 1/4" thick. Then poke the steak all over with a fork. Add the meat to the marinade in the large bowl or ziplock bag and allow to marinate in the refrigerator for 24 hours.
Remove the steak from the marinade and let rest for an hour prior to cooking. Discard used marinade.
Preheat a grill for medium-high heat. Alternatively, heat a cast iron pan on medium high.
In a small saucepan heat the reserved marinade on medium low until it reaches a low boil and remove.
Grill or sear for five minutes on each side for medium rare doneness. Remove steak from heat and let rest for five minutes. Slice across the grain.
Pour the cooked marinade over the steak and serve immediately with tortillas, avocado, cabbage, cilantro and cheese.