On the Border's Carne Asada Tacos (Copycat Recipe)

I recently ate Carne Asada Tacos at On the Border Restaurant and fell in love with them. Their menu description is: Premium, mouthwatering carne asada steak drizzled with Jalapeno Ranch dressing and topped with melted cheese and crispy-fried onion strings, all in grilled flatbread tortillas. I came up with this recipe (with some help from other 'zaars) which I believe is a pretty good copy cat. I used the marinade from recipe 103372 by Sharlene--W and modified the dressing recipe 195520 by --Miss Diggy*--.

• Ready In: 40 mins
• Serves: 6-8
• Yields: 6-8 Tacos

Ingredients

• Carne Asada

• 2  lbs  flank steaks or 2  lbs  round steaks
• 1⁄3 cup  freshly squeezed lime juice
• 2  teaspoons garlic powder
• 1  tablespoon crushed red pepper flakes
•  fresh ground black pepper, to taste
• 2  tablespoons  finely ground Mexican oregano (optional)

• Jalapeno Ranch Dressing

• 1⁄4 cup light mayonnaise
• 1⁄4 cup light sour cream
• 1 1⁄2 teaspoons  buttermilk ranch salad dressing mix (roughly 1/2 of .04 ounce packet)
• 2  tablespoons  diced  jalapeno peppers
• 1  teaspoon  jalapeno juice, from diced jalapeno peppers can
• 1  tablespoon cilantro, finely chopped

• Garnishes for Tacos

• 6 -8  pieces  flat bread
• 2  cups  Mexican blend cheese (or personal favorite)
• 1⁄2 cup  French-fried onions

Directions

1. For carne asada:
2. Marinate meat, then prepare ingredients for dressing, before grilling meat.
3. Plan to have flatbread warmed as you are ready to serve meat.
4. Marinate steaks in lime juice in a shallow glass dish for 1 minute.
5. Next add garlic, crushed red chile, black pepper, and Mexican oregano.
6. Marinate in refrigerator for at least 20 but no longer than 40 minutes.
7. While marinating meat:
8. Combine all ingredients for Jalapeno Ranch Dressing in a 1 cup dish.
9. Mix well and refrigerate to let flavors blend.
10. Preheat oven to 170 degrees (or lowest heat setting).
11. Grill meat to desired doneness
12. Remove steaks from grill and let "rest" for 5 minutes.
13. Before meat is about to be taken off grill or while it is resting, add 1/3-1/2 cup of cheese on each flatbread.
14. Lay the cheese covered flatbreads directly onto middle oven rack and warm until cheese is melted.
15. Once meat has rested, cut meat against the grain into thin strips.
16. On each flatbread add desired amount of meat, 1-2 tablespoons jalapeno ranch dressing and about 1 T french fried onion strings.
17. Enjoy!