Ingredients

The following ingredients have 4 Servings
  • 1 Tablespoon vegetable oil
  • 3 Tablespoons fresh lime juice
  • 3 Tablespoons soy sauce (I use low-sodium soy sauce)
  • 4 cloves garlic, minced
  • 2 ½ teaspoons chili powder
  • 1 ½ teaspoons ground cumin
  • 1 ½ teaspoons dried oregano
  • 2 pounds flank steak or skirt steak, cut into 1/2-inch pieces
  • 12 street taco size OR mini corn or flour tortillas
  • TOPPINGS:
  • freshly chopped cilantro
  • freshly diced red onion
  • fresh limes cut into wedges

Instruction

  • Pour vegetable oil, lime juice, soy sauce, garlic, chili powder, cumin and oregano into a large bowl. Whisk to combine everything together.Place steak pieces into the marinade mixture; stir and toss to coat all the steak in the marinade. Cover bowl with a lid and place in refrigerator. Let steak marinade for at least 2 hours or up to 12 hours.
  • Heat a large skillet over medium-high heat.(Cook steak in two separate batches to prevent over-crowding the skillet.)Using a slotted spoon, remove half of the steak from the marinade. Place steak pieces in hot skillet. Cook and stir for about 6 minutes or until steak reaches your desired temperature.
  • Place cooked steak onto a plate and tent with foil to keep warm.Cook remaining batch of steak the same way. Discard marinade.
  • Serve warm steak in warmed tortillas and top with desired amount of fresh cilantro, red onion and lime juice. Enjoy!