Lay the flank steak in a large glass baking dish.
In a medium bowl, whisk together the vinegar, soy
sauce, 4 cloves of garlic, juice of two limes, and
olive oil. Season with salt, black pepper, white
pepper, garlic powder, chili powder, oregano,
cumin and paprika. Whisk until well blended, then
pour over the steak in the dish. Turn over once to
coat both sides. Cover with plastic wrap, and
marinate for 1 to 8 hours.
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Warm the tortillas in a skillet for about a minute
on each side to make them pliable. Tortillas may
also be warmed in a microwave oven. Arrange two or
three tortillas on a plate, and lay a generous
amount of beef over them. Top with a sprinkle of
the onion relish and a large spoonful of the
pureed salsa. Add as much cheese as you like.
Garnish with lime wedges, and serve.
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