Rick Bayless Carne Asada

• 2 lbs flank steak
• 1 C. Lime Juice
• 1/2 C. White Wine Vinegar
• 1/4 C. Canola oil
• 4 cloves crushed garlic
• 1 finely chopped onion
• Salt and pepper
• 2 T. Worcester Sauce
• 1 finely chopped jalapeno

1. 1. Rinse steak in cold water, rub with some oil, and salt and pepper all surfaces liberally.
2. 2. Blend all ingredients briskly and marinate steak overnight in a plastic bag.
3. 3. Grill steak to your liking, being careful not to overcook (flank steak is very pink even when cooked). 6 mins on one side, 4 on the other @ medium-high grill should be way enough.
4. 4. Cut across the grain into chunky slices and serve in your favorite mexican dish (burritos, tacos, etc.)
5. You can turn leftover marinade into a sauce by bringing it to a boil and simmering on low for 10 mins or so.

flank steak, lime juice, white wine vinegar, canola oil, garlic, onion, salt, worcester sauce, jalapeno

Taken from www.epicurious.com/recipes/member/views/rick-bayless-carne-asada-53062511 (may not work)