Tacos Carne Asada with Mojo Marinade

2 pounds flank or skirt steak, or tri-tip (I use tri-tip) trimmed of excess fat

Mojo, recipe follows

Olive oil, for coating the grill

Kosher salt and freshly ground black pepper

16 (7-inch) corn tortillas

Shredded romaine or iceberg lettuce, for serving

Chopped white onion, for serving

Shredded Jack, or crumbled Cotija cheese, for serving

Pico de Gallo, recipe follows

Fresh limes, cut in wedges for serving

Mojo:

4 garlic cloves, minced

1 jalapeno, minced

1 large handful fresh cilantro leaves, finely chopped

Kosher salt and freshly ground black pepper

2 limes, juiced

1 orange, juiced

2 tablespoons white vinegar

1/2 cup olive oil

Pico De Gallo:

4 vine-ripe tomatoes, chopped

1/2 medium red onion, chopped

2 green onions, white and green parts, sliced

1 Serrano Chile, minced

1 handful fresh cilantro leaves, chopped

4 garlic cloves, minced

1 lime, juiced

1/4 cup extra-virgin olive oil

1 teaspoon kosher salt

Place the meat in a large zip lock bag and pour the mojo over it. Seal the bag and massage the mojo into the meat. Refrigerate for at least 1 hour, so the flavors can meld into the meat. Don’t marinate the steak for more than 8 hours though, or the fibers break down too much and the meat gets mealy and mushy.

Preheat an outdoor grill to medium-high flame. Brush the grates with a little oil to prevent the meat from sticking. Pull the meat out of the mojo marinade and season the meat on both sides with salt and pepper.

If using flank or skirt, grill the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.

If using tri-tip, grill the roast until internal temp reaches 140 degrees for medium rare. Remove the roast and let it rest for 10 minutes. Slice the tri-tip in half, then slice strips across the grain.

Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until slightly charred and pliable.

To make the tacos, stack up 2 of the warm tortillas, lay some of the beef down the center, and sprinkle with some lettuce, onion, and cheese. Top each taco with a spoonful of the Pico de Gallo salsa and garnish with lime wedges. Finish with just a pinch of Kosher or sea salt Repeat with the remaining tortillas.

Mojo:

In a mortar and pestle or bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine. Use as a marinade for chicken or beef or as a table condiment.

Pico De Gallo:

In a mixing bowl, combine all ingredients together. Toss thoroughly. Let it sit for 15 minutes hour to allow the flavors to marry.