Steak and Marinade:

  • 2 lbs Flank Steak (or pounded skirt steak)
  • 1 sliced sweet onion for grilling (optional)
  • Juice of 1 orange
  • Juice of 2 limes
  • ⅓ cup soy sauce
  • ⅓ cup olive oil
  • 4 smashed, chopped garlic cloves
  • ½ cup chopped cilantro (stems ok)
  • sliced sweet onion (optional) for grilling

Cilantro Chimichurri:

  • 1 bunch Cilantro or about 1 cup packed (no stems)
  • 1 bunch Italian Parsley- about 1 cup packed (no stems)
  • ¼ cup fresh lime juice (1-2 limes)
  • ½ cup olive oil
  • ¼ cup chopped onion
  • 2 garlic cloves
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • ¾ teaspoon kosher salt
  • ½ of one jalapeño pepper (optional-for spicy)

Simple Pico De Gallo: (salsa like)

  • 4 vine-ripe tomatoes, chopped
  • ½ medium red onion, chopped
  • 2 green onions, white and green parts, sliced
  • 1 Serrano chili, minced
  • 1 handful fresh cilantro leaves, chopped
  • 3 garlic cloves, minced
  • 1½ limes, juiced
  • ¼ cup extra-virgin olive oil
  • 1 teaspoon kosher salt

Tortillas: 10-12, freshly made if possible (corn or flour)

Garnish Ideas:

  • Lime wedges, avocado slices, cabbage slaw, crumbed queso fresco or cotija cheese (optional), Tapatio hot sauce, sour cream avocado, cilantro
  1. Steak Instructions: In a bowl, mix together ingredients for marinade. Place steak and onions in a gallon size Ziploc bag and pour marinade over, sealing and turning several times to coat well. Let sit at room temp for at least 30 minutes, turning occasionally. (Or marinate for up to 3 hours in fridge, bringing to room temp before grilling.) Pre-heat grill and grill meat. Grill steak on med high heat to desired doneness. Let rest 10 minutes, then thinly slice the meat across the grain.
  2. Chimichurri Instructions: In a food processor, place jalapeno, garlic, onion, and pulse several times until chopped. Add cilantro and Italian parsley, pulse again. Add oil, lime juice, cumin, coriander, and salt. Pulse until combined. Set aside in small serving bowl.
  3. Salsa: Finely dice tomato, onion, jalapeño and cilantro. Season with salt, pepper and lime. Sometimes I’ll add diced avocado and a couple splashes of Tapatio hot sauce. Place all in a bowl, mix and let sit for 15 min to 1 hour (makes 2 Cups)
  4. Vegan Option: Seared Mexican Rubbed Tofu. Buy your favorite taco seasoning, or make your own using salt, pepper, cumin, coriander, chile powder, or chipotle powder, garlic powder and a little corn starch. Cut tofu into strips, coat with spice rub and sear all sides in a hot skillet with a little oil. The secret is to add enough salt. I will often start with coating and searing one piece of tofu first,and test for salt. We actually eat Tofu Tacos quite frequently, probably more than beef.
  5. Tortillas – lightly grill, until soft and pliable (or grill directly on a gas burner. flipping and turning for 30 seconds) wrap up in a towel, to prevent drying.
  6. Serve everything together, along with garnishes