Yield: 8 tacos
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
Chopped scallions or sweet red onion
Fresh cilantro, snipped
Anejo Enchilado, shredded
Queso Fresco, crumbled
Crema, crème fraiche, or sour cream
Slices of fresh lime
Tequesquite, tequexquite, flake salt, or sea salt
Thinly sliced radishes
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.
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.