Carne Asada Tacos

This little gem is one I made up on the fly. The measurements aren't perfect, you may want to alter as you go. We find this amount is good for 3 people with a few leftovers.

1 package flank or skirt steak, also called aracherra I believe.
1 or 2 packages small white corn tortillas
about 1 quartered lime per person
1/2 cup chopped cilantro
1/2 cup chopped white onion

Marinade:
1 tbsp white vinegar
juice of 2 to 3 limes
1/4 cup olive oil (adjust if you have more steak, you want it to be coated, but it doesn't have to be submerged.)
1/3 cup coarse chopped cilantro
3-4 cloves crushed garlic
1 small jalapeno, seeded and chopped finely (here you want flavor, not spice)
1 tsp black pepper
1 tsp red pepper or cayenne
1 tsp cumin
kosher salt to taste

Mix the marinade ingredients together and let the steak sit in it for at least a day. The high acidity will help it marinate quicker I assume, but I like giving it a solid day for good measure.

You can either grill the steak, saving the marinade to baste it with or pour it all into a pan and cook it on the stovetop. Once cooked to your preference, cut it into thin strips, then small chunks. Warm tortillas, then spoon in meat and top with onions, cilantro and lime juice.