Carne Asada

1/4 cup vegetable oil
4 garlic cloves, minced
1/2 teaspoon dried oregano, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup fresh orange juice
1/2 tablespoon fresh lime juice
2 teaspoons cider vinegar

2 boneless rib eye or sirloin steaks (or boneless chuck, but it's a little fatty)

1. Mix the first eight ingredients together for the marinade.

2. Pound the steak until it is about 1/4 inch thick and then add to the marinade. Refrigerate meat for at least 4 hours to overnight.

3. Sear steaks in a cast iron skillet over med-high to high heat until done--usually just a few minutes on each side if the meat has been pounded thin. Would also be really good grilled.