Ingredients
- 1 ½ lbs of flank or skirt steak
- 2 tsp of salt
- 1 tsp of cumin
- 1 tsp of oregano
- 1 tsp of chili powder
- 2 tbsp of low sodium soy sauce
- 1 tbsp of white wine vinegar
- 1 tbsp of olive oil light preferably
- 4 tbsp of lime juice
- ¼ cup of cilantro chopped and tightly packed
- 12 corn tortillas
- cotija cheese
Red onion and cilantro topping
- ½ cup of red onions diced
- ¼ cup of cilantro diced and tightly packed
- 2 tbsp of lime juice
Instructions
- Combine the salt, black bepper, cumin, oregano, and chili powder and add low sodium soy sauce, olive oil, lime and white wine vinegar into a bowl. After, add the cilantro and toss to combine all the ingredients. Once done, place the flank steak into a bowl and lather the marinade on top. Let the flank steak marinate for a few hours in the fridge.
- Heat a grill or a skillet to medium-high (if using a skillet, add about a tablespoon of canola oil). Sear your steak on each side for about 5-7 minutes, for a total of 10-14 minutes. Remove the steak after and allow it to rest for another five minutes (this should give your steak a medium temperature).
- While your steak is cooking, prepare your toppings and warm your tortillas.
- In a bowl toss together the diced red onions, cilantro and lime. Set aside.
- Warm your tortillas as directed by the packaging
- Once your steak is done resting, slice and dice the steak into bite size pieces. Place them onto the warm tortillas and add your red onion cilantro topping and cotija cheese. Feel free to add any other toppings you would like. Now take a bite and enjoy!
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