Yield: 8 tacos

 

 

 

Ingredients:

 

 

Marinade:

 

 

4 tablespoons olive oil

 

1 cup freshly squeezed, strained orange juice

 

1/3 cup mango juice

 

1/3 cup freshly squeezed, strained lime juice

 

1/3 cup freshly squeezed, strained lemon juice

 

1/3 cup freshly squeezed, strained grapefruit juice

 

¼ cup freshly chopped cilantro

 

1 teaspoon ground cumin

 

½ teaspoon freshly ground black pepper ¼ cup minced jalapeno pepper, seeds removed

 

2 teaspoons minced garlic

 

1/8 teaspoon red pepper flakes

 

1 1/2 pound flank or skirt steak

 

Paper thin corn or flour tortillas

 

 

 

Garnish Suggestions:

 

Chopped scallions or sweet red onion

 

Fresh cilantro, snipped

 

Salsa

 

Pico de gallo

 

Guacamole

 

Anejo Enchilado, shredded

 

Queso Fresco, crumbled

 

Oaxaca, grated

 

Cotija, crumbled

 

Crema, crème fraiche, or sour cream

 

Slices of fresh lime

 

Tequesquite, tequexquite, flake salt, or sea salt

 

 

 

Side:

Thinly sliced radishes

 

 

Directions:

 

Mix together the marinade in a bowl large enough to hold the steak and marinade. Whisk until well combined.

 

Tenderize steak on both sides with a mallet.

 

Add steak to marinade.

 

Place in the icebox for four hours.

 

Remove steak from marinade. Discard marinade.

 

Place steak on a plate and allow to come to room temperature.

 

Prepare grill.

 

Grill steak to the desired stage of doneness.

 

Remove steak from grill. Tent and allow to rest for 10 minutes.

 

Warm tortillas in a dry, hot cast iron skillet.

 

Thinly slice steak, place in warmed tortillas and garnish as desired.

 

Serve.