Grilled Steak Street Tacos on Corn Tortillas

What you need

• 900 g (2 lb) skirt steak, or flank or flap steak
• 1 orange, juiced
• 3 limes, juiced, plus 2 more cut into wedges for serving
• 4 cloves garlic, crushed
• 2 tbsp neutral oil
• 2 tsp salt
• 1 tsp black pepper, freshly ground
• 1 tsp dried oregano, Mexican if available
• 12 small corn tortillas
• 1 white onion, finely chopped
• 1 bunch cilantro, finely chopped
• salsa verde or salsa roja, for serving

Method

Restated from the original video

1. 1

   Whisk the orange juice, the juice of 3 limes, the garlic, oil, salt, pepper and oregano in a shallow dish.

2. 2

   Turn the steak in the marinade to coat, cover and refrigerate for 2-3 hours.

3. 3

   Mix the onion and cilantro in a small bowl for the topping.

4. 4

   Get a grill, griddle pan or cast-iron skillet very hot over a medium-high flame.

5. 5

   Lift the steak out of the marinade and pat off the excess.

6. 6

   Cook the steak in batches without moving it until charred in spots, 3-4 min per side.

7. 7

   Rest the steak on a board for 5 min.

8. 8

   Warm the tortillas on the hot pan for about 30 seconds per side, then stack them in a cloth to keep soft.

9. 9

   Slice the steak thinly across the grain, then chop it into small bite-size pieces and toss with the board juices.

10. 10

    Fill each tortilla with a heap of steak and top with the onion and cilantro mix.

11. 11

    Serve with salsa and lime wedges for squeezing over.

Imported from cravingcalifornia.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.