Sriracha Carne Asada

Directions

1. 1
   In the bowl of a food processor, combine the garlic, onion, jalapeno, cilantro, and salt and pulse until finely minced.
2. 2
   Add the citrus juices, Sriracha, tequila, and olive oil, pulsing until combined.
3. 3
   Place the meat in a large bowl or resealable plastic bag, and pour the marinade over, tossing lightly to coat the meat evenly.
4. 4
   Refrigerate, covered, for at least 4 hours, preferably overnight.
5. 5
   Preheat the grill or broiler to high heat.
6. 6
   Brush the grill lightly with oil.
7. 7
   Cook the steaks until they reach medium-rare, 4 to 5 minutes per side.
8. 8
   Cover with foil and allow the meat to rest for several minutes.
9. 9
   Once the meat has rested, slice the steaks against the grain into strips, or chop into a smaller dice.
10. 10
    If your mouth really craves a beating, serve up a huge platter of these tacos topped with a bit of Sriracha Sour Cream (page 24) and wash them down with a tall, icecold Srirachelada (page 105).