Carne Asada

Ingredients

1-1/2 lbs. skirt steak, flank steak, or flap meat
juice from 1 orange
juice from 1 lime
juice from 1 large lemon
1 T. dried oregano
2 cloves garlic, pressed
1/2 cup minced onion
1 cup fresh cilantro, chopped
1 cinnamon stick, broken into pieces
1 T. tamari
2 T. balsamic vinegar

Instructions

Place meat in baking dish. In a bowl, combine citrus juices, oregano, garlic, onion, cilantro, cinnamon stick, tamari, and vinegar. Pour over meat and refrigerate 24 hours, turning meat occasionally. Broil very close to heat, 4-6 minutes each side for medium rare. Serve with tortillas, guacamole, and salsa.

Notes

This recipe is incredibly good!!! The long marinating time makes for a very tender steak. I served it wrapped in tortillas with tomatoes, cilantro, cheese, avocado, and salsa (but I could have eaten the whole slab just by itself!!).
Brent's recipe calls for garlic powder; I changed that to pressed garlic cloves. He gives no amount for the cilantro either, so I guessed (I love cilantro!)
His original recipe calls for an ounce or 2 of white wine per lb. of meat. I omitted this.
I found out that flap meat is very similar to skirt or flank steak, but is less expensive. Flank has become an "in" meat, so the price has risen (even though you still have to marinate the hell out of it). I haven't found a meat counter that knew what flap meat is, though.