Ingredients:

  • 5 lbs Flank Steak, trimmed of silver skin
  • 2 Tbsp Olive Oil
  • 1/4 cup fresh Lime Juice (for marinade)
  • 1/4 cup fresh Orange Juice
  • 4 cloves Garlic, minced finely
  • 1 tsp ground Cumin
  • 1 tsp Chilli Powder (Ancho or Chipotle)
  • 1/2 tsp Dried Oregano (Mexican preferred)
  • 1 tsp Salt (Kosher or Sea), plus extra for seasoning
  • 1/2 tsp Black Pepper, freshly cracked
  • 2 medium ripe Avocados, peeled and pitted
  • 1/2 cup Sour Cream or Greek Yogurt
  • 1 Tbsp fresh Lime Juice (for crema)
  • 2 Tbsp fresh Cilantro (Coriander), chopped
  • 1–2 Tbsp Water (to adjust consistency)
  • Pinch Salt (for crema)
  • 12 Corn Tortillas (small, street-taco size)
  • 1/2 medium Red Onion, finely diced
  • 1/2 cup fresh Cilantro (Coriander), roughly chopped
  • 1/4 cup Cotija Cheese, crumbled (Optional)
  • Pickled Jalapeños, sliced (To taste)

Instructions:

  1. Prepare the Marinade: In a bowl, whisk together the olive oil, 1/4 cup lime juice, orange juice, garlic, cumin, chilli powder, oregano, 1 tsp salt, and pepper until well combined.
  2. Marinate the Steak: Place the flank steak in a zip-top bag or non-reactive dish. Pour the marinade over the steak, ensuring it is fully coated. Seal the bag, pressing out the air.
  3. Chill: Marinate the steak in the refrigerator for a minimum of 60 minutes, and up to 4 hours.
  4. Make the Guacamole-Crema: Combine the avocado, sour cream/yogurt, 1 Tbsp lime juice, 2 Tbsp cilantro, and a pinch of salt in a blender. Pulse until completely smooth. Add water 1 Tbsp at a time until the mixture is pourable but still thick.
  5. Remove from Fridge: At least 30 minutes before cooking, remove the steak from the refrigerator to allow it to come to room temperature. Pat it dry thoroughly using paper towels.
  6. Preheat: Heat your cast iron skillet or grill to high heat. Add a splash of neutral oil to the skillet until it is just smoking.
  7. Sear: Carefully place the steak in the hot pan/on the grill. Sear for 4–6 minutes per side, depending on thickness. Target internal temperature for medium-rare is 130–135°F (54–57°C).
  8. Rest: Remove the steak immediately when it hits the desired temperature. Place it on a cutting board, tent loosely with foil, and let it rest for 8–10 minutes. Do not skip this step!
  9. Slice the Steak: After resting, slice the steak thinly against the grain (perpendicular to the visible lines of muscle fibre). Season the sliced meat lightly with a final pinch of salt.
  10. Warm the Tortillas: In a dry skillet or directly over a gas flame, warm the tortillas until soft, pliable, and slightly charred (about 30 seconds per side). Stack them in a clean tea towel to keep them warm.
  11. Assemble the Tacos: Layer the warm tortillas with the sliced steak. Top with diced red onion, fresh cilantro, a drizzle of the Guacamole-Crema, and crumbled Cotija cheese, if using. Serve immediately.