Carne Asada De Camancho
3 Lbs. Skirt Steak, Sliced Very Thinly
1 C. Lemon Juice
1 C. Lime Juice
1 Tablespoon Sweet Heat Rub & Grill Seasoning
12 Oz. Beer
Salt, Pepper, Garlic Powder, Oregano
1 Lg. Sliced Onion
Wash meat and towel dry. Layer into a large marinade dish by adding a small amount of liquid, a layer of meat lightly seasoned with salt, pepper, garlic powder and oregano, a few circles of onion. Continue to layer until all 3 pounds of meat are in marinade.
Refrigerate for 12 hours, then "restack" the layers to ensure a fresh circulation of marinade juices. Refrigerate for another 12 hours. Barbecue or broil for a brief time and serve with fresh salsa and tortillas.