4 lb. bottom roast, sliced into 1/4-inch thick steaks
2 limes, cut into wedges

MARINADE:

1/2 cup orange juice
1/2 cup pineapple juice
1/2 cup lemon juice
1/2 cup soy sauce
1/4 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. cumin powder

Combine marinade ingredients and mix well.

In a large bowl layer sliced steak. Pour marinade over steak. Let stand in refrigerator for no less than 6 hours.

Drain off excess marinade. Lightly grill over charcoal.

Serve with your choice of tortillas. Squeeze lime wedge over top of steak.

This recipe goes well with Spanish Rice and refried beans and any other garnishments you may like.

Submitted by: Joe Gallegos