2 pounds flank steak
Mojo (recipe to follow)
Kosher salt & freshly ground pepper
8 corn tortillas
Shredded romaine lettuce
Crumbled queso fresco
1 recipe of my salsa
2 limes, cut into wedges
4 garlic cloves, minced
2 jalapenos, mince
1 large handful of fresh cilantro, finely chopped
Kosher salt & freshly ground black pepper
Juice of 2 limes
Juice of 2 oranges
2 TBL white vinegar
1/2 cup olive oil
With a mortar and pestle, mash together the garlic, jalapenos, cilantro, salt and pepper to make a paste. Put it in a glass jar. Add lime and orange juices, the vinegar and the oil. Shake it up to combine.
Marinate steak in Mojo for 1-8 hours (the longer, the better)
Preheat grill, medium-high heat. Take steak out of mojo sauce; season both sides with salt and pepper. Grill for 7-10 minutes on each side turning once until med-rare (cook longer if you must). Remove to cutting board; let rest 5 minutes to allow juices to settle. Slice think on an angle across the grain.
In a dry skillet warm the tortillas for 30 seconds on each side until toasty and pliable.
Fill each tortilla down the center with about 1/8 of the beef, sprinkle with lettuce, onion, & cheese, top with a spoonful of salsa & garnish with a lime.
Serve with Mexican style beans and guacamole.