Sriracha Carne Asada

• 6 cloves garlic
• 1 large onion, diced
• 1 small jalapeno
• 1/2 cup chopped fresh cilantro
• 2 tablespoons kosher salt
• Juice of 3 limes
• Juice of 2 oranges
• Juice of 1 lemon
• 1/3 cup Sriracha
• 1/4 cup tequila
• 1/4 cup olive oil
• 4 pounds skirt steak or flank steak, 1/2-inch thick

1. In the bowl of a food processor, combine the garlic, onion, jalapeno, cilantro, and salt and pulse until finely minced.
2. Add the citrus juices, Sriracha, tequila, and olive oil, pulsing until combined.
3. Place the meat in a large bowl or resealable plastic bag, and pour the marinade over, tossing lightly to coat the meat evenly.
4. Refrigerate, covered, for at least 4 hours, preferably overnight.
5. Preheat the grill or broiler to high heat.
6. Brush the grill lightly with oil.
7. Cook the steaks until they reach medium-rare, 4 to 5 minutes per side.
8. Cover with foil and allow the meat to rest for several minutes.
9. Once the meat has rested, slice the steaks against the grain into strips, or chop into a smaller dice.
10. If your mouth really craves a beating, serve up a huge platter of these tacos topped with a bit of Sriracha Sour Cream (page 24) and wash them down with a tall, icecold Srirachelada (page 105).

garlic, onion, jalapeno, fresh cilantro, kosher salt, oranges, lemon, sriracha, tequila, olive oil, skirt steak

Taken from www.epicurious.com/recipes/food/views/sriracha-carne-asada-379508 (may not work)