Note: I have used flank, skirt, sirloin, rib eye, etc.
Serves 4
Ingredients:
2 lb sirloin steak, sliced thinly (freeze slightly to allow for easier slicing)
For the marinade:
3-4 garlic cloves, minced
1 jalapeño pepper, seeded and chopped
one bunch fresh cilantro chopped
2 limes, juiced
2 T red wine vinegar
Juice of one lime
¼-cup olive oil
1-teaspoon salt
1-teaspoon ground black pepper
1-teaspoon garlic powder
1-teaspoon chili powder
1-teaspoon dried oregano
1-teaspoon ground cumin
Directions:
Place the thinly sliced steak into a 1-gallon zip top storage bag.
In a medium sized bowl, whisk together the marinade ingredients and pour into bag with steak.
Seal bag and lay flat in a large baking dish.
Allow to marinate 1 to 4 hours, turning occasionally.
When ready to cook, remove meat from marinade.
Heat some vegetable oil in a large skillet over medium-high heat. Cook wok style, stirring constantly, until meat is cooked.
Serve with warm flour tortillas, black beans, chopped cilantro, and some onions.
I also like radishes and jalapeños on the side.
