Ingredients

The following ingredients have 4 Servings
  • 2 teaspoons minced garlic
  • 1 jalapeño (minced)
  • 1/2 cup cilantro (chopped)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • juice of two limes
  • 1/2 cup orange juice
  • 2 tablespoons white vinegar
  • 1/2 cup olive oil
  • 2 pounds flank steak (trimmed)
  • salt and pepper to taste
  • 4 medium tomatoes (chopped)
  • 1/2 medium red onion (chopped)
  • 2 green onions (sliced)
  • 1/2 cup cilantro (chopped)
  • 2 teaspoons minced garlic
  • juice of one lime
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 16 corn tortillas (warmed)
  • pico de gallo
  • shredded cheese
  • lime wedges

Instruction

  • Using a mortar and pestle, grind the garlic, jalapeño, cilantro, salt, and pepper into a paste. Add the paste to a large measuring cup and add the lime juice, orange juice, vinegar, and olive oil. Whisk until well combined. (Alternatively, you could add all of the ingredients for the marinade to a food processor or blender and pulse until combined.)
  • Spread the steak out on a rimmed baking sheet, and pour the marinade over the top of the steak. Cover tightly with plastic wrap and refrigerate for at least one hour, or up to 8 hours.
  • While the steak is marinating, prepare the pico de gallo by mixing all of the ingredients together in a medium bowl. Cover and refrigerate for at least 15 minutes, or until ready to serve.
  • When you’re ready to cook the meat, preheat a grill or broiler over medium high heat. Pull the steak out of the marinade and cook for 7-10 minutes per side, until cooked to medium (about 135-145 degrees). Place the steak on a cutting board and let rest for 5-10 minutes, then slice diagonally into thin strips.
  • To assemble the tacos, stack two corn tortillas together, then add steak, pico de gallo, and shredded cheese. Drizzle with lime juice if desired.