Cooking Instructions
Ingredients: For the marinade:
1½ lbs flank or skirt steak
2 cloves garlic, minced
Juice of 1 orange
Juice of 1 lime
2 tbsp soy sauce
1 tbsp olive oil
1 tsp cumin
1 tsp chili powder
Salt and pepper to taste
For serving:
Corn tortillas, warmed
Chopped white onion
Fresh cilantro
Lime wedges
Optional: guacamole or salsa roja
Instructions:
Whisk all marinade ingredients in a bowl. Coat steak and refrigerate for at least 2 hours (overnight preferred).
Grill steak over high heat until charred outside and medium inside, about 4–5 minutes per side.
Rest 5 minutes, then slice thinly against the grain.
Serve on warm tortillas topped with onion, cilantro, and lime juice.