Ingredients:

  • 1/4 cup olive oil
  • 1/4 cup fresh lime juice
  • 2 tbsp apple cider vinegar
  • 4 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 2 lbs flank steak or skirt steak
  • 16 small (4-inch) corn tortillas
  • 1 cup fresh cilantro, chopped
  • 1 small white onion, finely diced
  • 2 limes, cut into wedges

Instructions:

  1. Pat the flank or skirt steak dry with paper towels.
  2. In a sealable silicone bag or glass bowl, combine 1/4 cup olive oil, 1/4 cup lime juice, 2 tbsp apple cider vinegar, 4 cloves minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/4 tsp cayenne pepper.
  3. Add the 2 lbs steak to the marinade, massaging the liquid into the meat thoroughly, and refrigerate for 30 minutes.
  4. Remove steak from the refrigerator 15 minutes before cooking to bring it closer to room temperature.
  5. Heat a cast iron skillet or outdoor grill on high heat until a drop of water evaporates instantly.
  6. Place the steak in the pan; cook in batches if they don't fit in one layer to avoid steaming. Sear for 3–5 minutes per side until a rich brown crust forms and the internal temperature reaches 130°F (54°C) for medium-rare or 145°F (63°C) for medium.
  7. Transfer the steak to a cutting board and let it rest for 10 minutes to retain juices.
  8. Slice the meat thinly across the grain into bite-sized strips.
  9. Warm the 16 corn tortillas over an open flame or in a dry pan until pliable and slightly charred.
  10. Fill each tortilla with a portion of the sliced beef and top with diced white onion, chopped cilantro, and a squeeze of lime juice from the wedges.