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In a large bowl, whisk together all ingredients except for the steak.  Make sure to use a bowl or baking dish made from a non-reactive material, like glass. The acid in the vinegar and lime juice can react with metals like aluminum, making them a poor choice. If you are unable to find fresh jalapeno peppers, you could also use a serrano chile, which is just about as hot as a jalapeno is. You could also use a canned jalapeno, which has slightly less kick, or 1 tsp (5 ml) of ground red pepper. If you do not have fresh minced garlic, you could also use 1/2 tsp (2.5 ml) garlic powder. If you only have dried cilantro, use about 8 tsp (40 ml) instead of the 1/2 cup (125 ml) called for with fresh cilantro. Add the steak to the marinade and turn the steak several times to coat all sides thoroughly. Flank steak is the most traditional option for carne asada, but other varieties of thin-sliced steak, like skirt steak, can also be used. Cover the bowl or baking dish with plastic wrap and let it sit in the refrigerator.  Generally, the longer you let the steak sit in the marinade, the more tender and more flavorful it will become. Letting it sit in the marinade too long can actually cause it to become tough, though. Four hours is the longest recommended time. After that, there will be relatively no difference in the flavor of the steak. You can, however, let it sit up to 24 hours before it starts becoming unpleasant. Do not marinate your steak on the kitchen counter. Doing so invites bacteria to grow in the meat. Only marinate the steak in the refrigerator.
Combine the marinade ingredients. Coat the steak. Marinate for 1 to 4 hours.