Ingredients:

  • 5 lb Skirt or Flank Steak, trimmed
  • 1/4 cup Olive Oil
  • 1/4 cup Fresh Lime Juice (approx. 3 limes)
  • 1/4 cup Fresh Orange Juice (approx. 1 small orange)
  • 4 large cloves Garlic Cloves, minced
  • 1 tbsp Cumin, ground
  • 1 tsp Dried Oregano (Mexican preferred)
  • 1/2 tsp Chipotle Powder or Smoked Paprika
  • 1 tsp Salt (Kosher or Sea)
  • 1/2 tsp Black Pepper, freshly ground
  • 1/2 medium White Onion, finely diced
  • 1 cup Fresh Coriander (Cilantro), chopped
  • 1 tbsp Lime Juice
  • 12 Corn Tortillas (Small, Street Taco size)
  • 1 large lime, cut into 6 wedges
  • Salsa Roja or Salsa Verde, To taste

Instructions:

  1. Combine the Marinade: In a bowl, whisk together the olive oil, both juices (lime and orange), minced garlic, cumin, oregano, chipotle powder, 1 tsp salt, and black pepper.
  2. Prepare the Steak: Pat the steak completely dry with paper towels. Place the steak in a Ziplock bag or dish and pour the marinade over it, ensuring all surfaces are coated.
  3. Marinate: Seal the bag, pressing out the air. Refrigerate for a minimum of 2 hours, and ideally 4 hours. Do not marinate for longer than 8 hours.
  4. Make the Topping: Combine the diced white onion, chopped coriander, lime juice, and a pinch of salt. Set aside at room temperature.
  5. Bring to Temperature: Remove the steak from the fridge 30 minutes before cooking. Pat it dry again to remove excess marinade. Season generously with a little extra salt and pepper.
  6. Heat the Surface: Heat your grill or heavy cast-iron skillet over high heat until smoking hot. Add a tiny splash of oil (if using a skillet).
  7. Cook the Steak: Lay the steak down. Cook for 3–4 minutes per side for medium-rare (internal temperature 130–135°F / 54–57°C). Adjust time based on the thickness of the cut.
  8. Rest the Meat: Immediately remove the steak and place it on a cutting board. Cover loosely with foil and let it rest for a minimum of 8–10 minutes.
  9. Warm the Tortillas: While the meat rests, heat a dry skillet or griddle over medium-high heat. Warm each corn tortilla for 30 seconds per side until pliable and slightly charred around the edges. Keep them warm wrapped in a clean tea towel or foil.
  10. Slice the Steak: Slice the rested steak thinly and against the grain.
  11. Assemble: Place a small handful of sliced steak onto the warmed tortilla. Top generously with the onion-coriander mixture. Finish with a drizzle of salsa and a mandatory squeeze of fresh lime juice. Serve immediately.