Ingredients:

MARINADE:
• - 2 cloves minced garlic
• - 1/2 Cup chopped onion
• - 2 tsp. grated lime peel
• - juice from 2 limes or approximately 4 tablespoons lime juice
• - 3 teaspoons Pirate Bay Caribbean Condiment
• - 1 teaspoon Iguana Red Cayenne Pepper sauce
• - 1/2 teaspoon mexican oregano, crushed
• - 1 tsp. black pepper
• - 1 teaspoon cilantro
• - 2 teaspoon salt
• - 2 teaspoons sugar
• - 1/4 cup canola oil or corn oil
• - 2 cup water

TACOS:
• - 2-3 lbs. Sirloin steak about 1/2 to 3/4 inches thick
• - 1/2 head iceberg lettuce, shredded
• - 2-3 tomatoes, chopped
• - 1 medium sliced red onion
• - 2 cups shredded cheese
• - 24 hard taco shells or flour tortillas
• - JAR OF SMOKY IGUANA CHIP SALSA

Directions:

Scoring a diamond pattern in the steak allows marinade to penetrate while also making it simple to cut after grilling. Sirloin works best but the marinade is also great for tenderizing flank steak.

In a medium bowl, combine marinade ingredients, mixing thouroughly with a whisk. With a sharp knife, score the steak in a diamond shaped pattern on one side. Cut about 1/2 to 3/4 through the steak. Marinade in a glass baking dish or large zip-lock bag.

Refrigerate for 2 hrs. minimum, turning once or twice. Grill steak 5-8 minutes per side, depending on how you like it done! drizzle remaining marinade on the steak as it cooks. When finished, cut the steak one way along the score lines. Then lay the slice on its side and cut in half. Cover and keep warm until ready to build tacos.

30 min. prep. time 15 min. cook time serves 8