Mexican Week

Carne Asada
(Flank Steak)

5 Garlic Cloves
Fresh Cilantro (2 handfuls or more)
Salt
Pepper
3 teaspoons of Mexican Oregano
Comino (light coat on the meat)
Tablespoon of White Vinager
Couple of pinches of sugar
Olive Oil to coat
Juice of 2 limes
Teaspoon of lime zest

refreigerate in marinade for at least an hour, preferably 4 hours.

Grill at a high temp, maybe 12 minutes, 6 on each side for medium doneness.