Steak* Recipe

Make the marinade

In a medium bowl, whisk together 0.25 cup olive oil, 0.5 cup orange juice, 0.25 cup fresh lime juice, 2 tbs soy sauce, 4 minced garlic cloves, 0.5 cup chopped cilantro, 1 minced jalapeño, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp chili powder, 1.5 tsp kosher salt and 1 tsp black pepper until combined.

Marinate the steak

Place 2 lbs flank or skirt steak in a large resealable bag or shallow dish. Pour the marinade over the steak, press out excess air (or cover), and refrigerate. Marinate at least 1 hour and up to 6 hours for best flavor. Turn once halfway through if possible.

Preheat and prepare to cook

Remove steak from refrigerator 20–30 minutes before cooking to come closer to room temperature. Preheat a grill to high (or heat a heavy cast-iron skillet over high heat). Brush grill grates or the pan lightly with 1 tbs vegetable oil to prevent sticking.

Cook the steak

Remove steak from marinade and shake off excess. Place on the hot grill or skillet and cook 3–5 minutes per side for medium-rare, depending on thickness (thinner skirt steak will be closer to 3 minutes per side). Aim for 125–130°F internal for medium-rare. Adjust time for desired doneness.

Rest and slice

Transfer cooked steak to a cutting board and tent loosely with foil. Rest 8–10 minutes to allow juices to redistribute. Slice thinly against the grain into bite-sized strips suitable for tacos.

In a bowl combine 3 cups thinly shredded green cabbage and 0.25 cup chopped cilantro. Whisk together 2 tbs fresh lime juice, 1 tbs olive oil, 0.5 tsp kosher salt and 0.25 tsp black pepper, then toss with the cabbage until evenly coated. Let sit for at least 10 minutes so the cabbage softens slightly; toss again before serving.

Combine 2 cups diced roma tomatoes, 0.5 cup finely diced white onion, 1 minced jalapeño, 0.25 cup chopped cilantro and 2 tbs fresh lime juice in a small bowl. Season with 0.5 tsp kosher salt, stir well, and let rest for 10 minutes to allow flavors to meld. Taste and adjust salt or lime if needed.

In a food processor or using a sharp knife, finely chop 1 cup packed flat-leaf parsley, 0.5 cup packed cilantro and 3 garlic cloves. Transfer to a bowl and stir in 2 tbs red wine vinegar, 0.5 cup olive oil, 0.5 tsp red pepper flakes, 0.5 tsp dried oregano, 1 tsp kosher salt and 0.5 tsp black pepper. Taste and adjust salt or vinegar. Let rest 10–15 minutes for flavors to marry. The sauce can be made several hours ahead and refrigerated; bring to room temperature before serving.

Warm 12 corn tortillas: stack and wrap in a clean kitchen towel, then heat on a hot dry skillet or comal 20–30 seconds per side until warm and pliable (or directly over a low gas flame for a few seconds per side). Keep wrapped in the towel to stay warm while assembling.

Assemble the tacos: place a few slices of the sliced steak onto each warmed tortilla. Top with a small handful of cabbage slaw, a spoonful of pico de gallo, a sprinkle of crumbled cotija (4 oz total divided), and a drizzle of chimichurri sauce to taste. Serve with lime wedges on the side for squeezing over the tacos.

Serve immediately while steak is warm. Leftover steak can be refrigerated up to 3 days; reheat gently to avoid overcooking.