In a bowl, combine olive oil, minced garlic, cumin, chili powder, salt, black pepper, and lime juice. Mix well and add the flank or skirt steak, ensuring it is fully coated. Cover and marinate for at least 30 minutes, preferably 2 hours in the refrigerator.

Grill the Steak

Preheat a grill or grill pan over medium-high heat. Remove the steak from the marinade and discard the leftover marinade. Grill the steak for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from the grill and let it rest for 5 minutes before slicing.

Preparing the Pico de Gallo

Mix the Ingredients

In a bowl, combine the diced tomatoes, diced red onion, chopped cilantro, minced jalapeño, lime juice, and salt. Stir well and let it sit for at least 15 minutes to allow the flavors to meld.

Assembling the Tacos

Warm the Tortillas

Heat the tortillas on the grill for about 30 seconds on each side, or until warm and slightly charred.

Build the Tacos

Slice the grilled steak into thin strips. On each tortilla, add a portion of the steak, top with grilled onion slices, and spoon over the pico de gallo. Garnish with fresh cilantro.

Serve

Serve the tacos immediately with lime wedges on the side for extra flavor.