Carne Asada Tacos

• About 2 cups red wine vinegar
• 1 red onion, thinly sliced
• 1 pound skirt steak
• 1 clove garlic, halved
• Salt and black pepper
• 2 limes
• 2 tablespoons olive oil
• 12 (6-inch) fresh corn tortillas
• 1 avocado, pitted and sliced (see Cooking Notes, page 73)
• 1 cup Fresh Tomato Salsa (page 96) or Fresh Tomatillo Sauce (page 95)
• Cilantro sprigs, for garnish

1. Put the red onion in a small bowl and pour in enough red wine vinegar to cover well.
2. Set aside for at least 30 minutes.
3. Cut the skirt steak into 4 equal pieces.
4. Using a meat mallet, pound the beef to a 1/4-inch thickness.
5. If using an outdoor grill, preheat it now.
6. Rub the cut side of the garlic clove all over the meat and season generously with salt and pepper.
7. About 5 minutes before grilling, squeeze the juice of 1 lime over both sides of the beef.
8. Place a grill pan over high heat and add the olive oil.
9. (If using an outdoor grill, brush the grill with olive oil and set the heat to high.)
10. Grill the beef for 4 minutes per side.
11. Remove from the heat and let it rest for 5 minutes before chopping it into 1/2-inch pieces.
12. Place four of the tortillas on a plate and sandwich them between two slightly dampened sheets of paper towel.
13. Microwave on high for 45 seconds.
14. Place the warm tortillas in a towel-lined basket or plate and cover.
15. Repeat with the remaining tortillas.
16. To assemble the tacos, place a heaping spoonful of the grilled skirt steak onto the center of a tortilla.
17. Top with marinated onions and a slice of avocado.
18. Serve accompanied by tomato salsa or tomatillo sauce.
19. Cut the remaining lime into wedges.
20. Garnish with the lime wedges and cilantro sprigs.
21. INGREDIENTS
22. Skirt Steak
23. The traditional cut for carne asada tacos is skirt steak because it is fatty enough to resist drying out over high heat, which allows you to get a nice char on your steak.
24. TECHNIQUES
25. Pounding the Steak
26. Pounding the meat not only tenderizes it, but it increases the meat surface area and allows you to season more of it, making for a more flavorful steak.
27. To easily pound the skirt steak, pound at a 45 angle (in other words, dont pound straight down) with a meat mallet and go with the grain (follow the muscle fibers).
28. ADVANCE PREPARATION
29. The sauces and marinated onions can be made up to a day in advance.

red wine vinegar, red onion, skirt, clove garlic, salt, limes, olive oil, corn tortillas, avocado, tomato salsa, cilantro

Taken from www.epicurious.com/recipes/food/views/carne-asada-tacos-380191 (may not work)