TOM HAM'S LIGHTHOUSE CARNE ASADA Recipe

2 to 3 lb. beef tenderloin,
finely cut

Marinade:
2 c. vegetable oil
1 c. soy sauce
juice of 1 lemon
3 tsp. cracked black pepper
1 tsp. salt
1 tsp. garlic powder
1 tsp. ground oregano
1 tsp. monosodium glutamate
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cumin (powdered)
onion salt
powdered chili
oregano flakes, crushed

Use spices to taste.

2 medium onions, chopped fine
10 used lemons, sliced thin
1/2 bunch fresh cilantro,
coarsely chopped
12 lb. skirt steak, thin
sliced (from El Rancho
Market)

Spices:
pepper (coarse)
garlic (powdered)
cumin (powdered)
onion salt
powdered chili
oregano flakes, crushed

Use thin slices of your choice of meat, I use sirloin.
Combine marinade ingredients and place meat in marinade cover-
ing meat. Let stand at least 1 hour. Remove meat; drain and
strain marinade, it can be saved in refrigerator and reused.
Preheat oil in large skillet. Quickly saute and place on hot
platter, or you can cook meat on barbecue. Serve with Spanish
rice, beans, guacamole, salsa fresca, tortillas and assorted
condiments (i.e. chopped lettuce, radishes, cilantro, onion,