Ingredients:

  • 2 lbs (900g) Skirt Steak or Flank Steak (trimmed of excess outer fat)
  • 1/4 cup (60ml) Fresh Lime Juice
  • 2 tbsp (30ml) Fresh Orange Juice
  • 4 cloves Garlic, minced
  • 1/4 cup (15g) Fresh Cilantro, chopped
  • 1 tsp (5g) Cumin
  • 1 tsp (5g) Smoked Paprika
  • 1 tsp (6g) Sea Salt
  • 1/2 tsp (3g) Black Pepper
  • 1 tbsp (15ml) Extra Virgin Olive Oil
  • 14 Small Corn Tortillas
  • 1 small White Onion (finely diced)
  • 1/2 cup Fresh Cilantro (chopped)
  • 2 Limes (cut into wedges)

Instructions:

  1. Combine lime juice, orange juice, minced garlic, 1/4 cup cilantro, cumin, smoked paprika, sea salt, black pepper, and olive oil in a Ziploc bag.
  2. Add the trimmed steak to the bag, massage thoroughly to ensure the marinade penetrates the fibers, and refrigerate for 2 to 8 hours.
  3. Heat a grill or heavy cast iron skillet until it begins to smoke slightly. Remove steak from marinade and pat bone-dry with paper towels.
  4. Sear the meat for 3–5 minutes per side until a mahogany crust forms and the internal temperature reaches 130°F (Medium Rare).
  5. Transfer the meat to a cutting board and let it rest for 10 minutes to redistribute juices.
  6. Warm corn tortillas on the grill until pliable. Slice the steak thinly across the grain (perpendicular to muscle fibers).
  7. Assemble by placing beef on double-layered tortillas, topped with diced onion, fresh cilantro, and a squeeze of fresh lime.