Directions

1. Combine all ingredients in a large bowl and whisk to combine.
2. Place meat in gallon sized freezer bag, in the bottom of a shallow baking dish, or a non-reactive (plastic or glass) storage container with a lid.
3. Pour carne asada marinade on top of meat, cover dish or close bag, and marinate overnight up to 48 hours in the refrigerator.

Ingredients

• 1/4 cup olive oil
• 1 cup Holland House Malt Vinegar or (Red Wine Vinegar)
  
• 1/3 cup lime juice or lemon juice
• 1/3 cup orange juice
• 1 cup water
• 2 tablespoons peeled fresh garlic, minced
• 1 tablespoon ground white pepper
• 1 1/2 tablespoons salt
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 tablespoon Mexican oregano
• 1/4 teaspoon ground cloves
• 1 orange, sliced
• 1/4 bunch cilantro, chopped
• 5-6 pounds skirt steak