Ingredients:

Carne Asada:

1/3 cup white vinegar

1/2 cup soy sauce

4 garlic cloves, minced

Juice of 2 limes

1/2 cup olive oil

1 tsp salt

1 tsp ground black pepper

1 tsp garlic powder

1 tsp chili powder

1 tsp dried oregano

1 tsp ground cumin

1 tsp paprika

3 pounds flank steak

For the onion relish

1 white onion, chopped

1/2 cup chopped fresh cilantro

Juice of 1 lime

For the homemade salsa

2 large tomatoes, diced

2 jalapeño peppers, diced

1 white onion, quartered

4 garlic cloves, peeled

4 dried red chile pods

Salt and pepper to taste

Assorted other toppings

1 (32 oz) package corn tortillas

2 cups grated Cotija cheese (optional)

2 limes, wedged (optional)

Instructions:

Marinating the steak

In a medium bowl, whisk together the vinegar, soy sauce, minced garlic, lime juice, and olive oil.

Season with salt, black pepper, garlic powder, chili powder, oregano, cumin, and paprika, then whisk until well blended.

Place flank steak in a large glass baking dish and pour the marinade over the meat.

Turn the meat to coat both sides.

Cover the dish and marinate overnight or for at least 6 hours for the best flavor.

Onion relish

In a small bowl, stir together the onion, cilantro, and lime juice.

Cover and refrigerate.

Fresh salsa

Heat a skillet over medium-high heat.

Toast the chile pods for a few minutes, then soak them in a bowl of water for half an hour.

Meanwhile, preheat the oven to 450°F.

Place the tomatoes, quartered onion, jalapeños, and garlic cloves on a baking sheet, and roast for twenty minutes until toasted.

Place the roasted vegetables and chile pods into a blender or food processor, add salt and pepper, and puree until smooth.