Carne Asada

• 1/4 cup oil
• 1/2 cup red wine vinegar (can substitute with white vinegar)
• 1/3 cup lime juice (can substitute with lemon juice)
• 1/3 cup orange juice
• 1 cup water
• 2 tablespoons peeled fresh garlic - crushed
• 1 tablespoons white pepper
• 1 1/2 tablespoons salt
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 tablespoon Mexican oregano
• 1/4 teaspoon ground cloves
• 1/2 orange, sliced
• 1/4 bunch cilantro, chopped (no stems)
• 2 lbs Skirt Steak
• small bundle of green onions

1. Combine all ingredients in a large bowl and whisk to combine. Place skirt steak in gallon sized freezer bag or in the bottom of a shallow baking dish. Pour carne asada marinade on top of beef, cover dish or close bag, and marinate beef for at least 1 hour before grilling.
2. Put the steak slices on a very hot grill and sear them quickly, time depends on how thin the slices are.
3. Grill the green onions at the same time, to be cut up and put in the tortilla with the carne asada.
4. I like to take the grilled steak and chop it into very small pieces (like Tacos Al Carbon) and sort of stir-fry it for a few seconds in the remaining marinade.
5. Heat corn tortillas any way you like. I like to fry them in olive oil for a minute, so that they're still soft but the corn flavor is brought out. Sppon the carne asada and some green onion onto the tortillas and enjoy!

oil, red wine vinegar, lime juice, orange juice, water, garlic, white pepper, salt, ground cumin, chili powder, oregano, ground cloves, orange, cilantro, skirt, green onions

Taken from www.epicurious.com/recipes/member/views/carne-asada-50139766 (may not work)