Carne Asada Tacos

1 jalapeño pepper seeded and minced

4 cloves garlic, minced (about 2 teaspoons)

1/2 cup chopped cilantro

1/3 cup olive oil

juice of 1 orange (about 1/4 cup of juice)

juice of 1 lime (about 2 tablespoons of juice)

2 tablespoons white wine vinegar

2 teaspoons chili powder

Kosher salt and fresh-ground pepper, to taste

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon ancho chili powder

2 pounds flank steak or skirt steak, excess fat removed

For the tacos

16 corn tortillas, warmed (or flour tortillas)

1/2 medium onion, finely diced

1/2 cup chopped cilantro

1 cup crumbled cotija cheese

lime wedges, for serving

other optional toppings: guacamole, pico de gallo, red or green salsa, hot sauce, roasted tomato salsa

For the carne asada marinade

In a medium bowl, whisk together all of the ingredients except for the steak.

Place the steak in a large baking dish or gallon size Zip-Loc bag and pour the marinade on top. Turn the steak a few times until it’s completely coated with the marinade and refrigerate for 2 to 4 hours. Do not marinate for longer than 8 hours because the meat will start to break down and get mushy due to the acidity in the marinade.

Remove steak from marinade and discard any excess marinade. Pat steak dry with paper towels and drizzle with a touch of olive oil, enough to coat each side. Season lightly with coarse salt and black pepper on both sides.

Preheat grill or griddle (Blackstone) to medium-high heat (400-450°F). Grill steaks with the lid closed for 4-8 minutes per side, depending on the thickness. Skirt steak will be closer to 4 minutes per side and flank steak will be closer to 6-8 minutes per side.

Remove steaks and allow to rest for 5 minutes. Slice into bite-sized chunks for easy eating in tacos.

For the tacos

Place a heaping spoonful or two of carne asada onto warm tortillas.

Top with diced onions, chopped cilantro, crumbled cotija cheese and a spritz of fresh lime juice. Serve with more of your favorite toppings.