Ingredients:

  • 1.5 lbs (680 g) flank steak or skirt steak
  • 1/4 cup (60 ml) olive oil
  • 1/4 cup (60 ml) lime juice (about 2 limes)
  • 4 cloves garlic, minced
  • 1 tsp (5 g) ground cumin
  • 1 tsp (5 g) smoked paprika
  • 1 tsp (5 g) chili powder
  • 1 tsp (5 g) salt
  • 1/2 tsp (2.5 g) black pepper
  • Optional: 1 jalapeño, minced for extra heat
  • 8 small corn tortillas (or flour if preferred)
  • 1 cup (150 g) chopped fresh cilantro
  • 1 small onion, finely chopped
  • Lime wedges, for serving
  • Salsa Verde or pico de gallo, for topping

Instructions:

  1. In a mixing bowl, combine olive oil, lime juice, minced garlic, cumin, smoked paprika, chili powder, salt, and pepper.
  2. Place the flank or skirt steak in the marinade. Cover with plastic wrap or transfer to a zip-lock bag. Marinate in the fridge for at least 1 hour (up to overnight for best flavor).
  3. Heat your grill or grill pan over medium-high heat.
  4. Remove the steak from the marinade and discard the marinade. Grill for about 5-7 minutes on each side, or until the internal temperature reaches 135°F (57°C) for medium-rare.
  5. Transfer the steak to a cutting board and let it rest for at least 5 minutes before slicing.
  6. Thinly slice the steak against the grain.
  7. Grill or warm the tortillas for about 30 seconds on each side until pliable.
  8. Place sliced steak on each tortilla and top with chopped onion, cilantro, and any additional toppings.
  9. Serve immediately with lime wedges and your choice of salsa on the side.