Ingredients:

  • 2 lbs skirt steak
  • 1/4 cup fresh lime juice
  • 1/4 cup fresh orange juice
  • 6 cloves garlic, minced
  • 1/2 cup fresh cilantro, chopped
  • 1/3 cup avocado oil
  • 2 tbsp soy sauce
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp black pepper
  • 12 small corn tortillas
  • 1 small white onion, finely diced
  • 2 radishes, thinly sliced
  • 1 lime, cut into wedges

Instructions:

  1. Whisk the lime juice, orange juice, oil, soy sauce, garlic, and spices in a bowl. Note: Whisking emulsifies the oil and acid for even coating.
  2. Prep the beef. Pat the 2 lbs skirt steak dry with paper towels before placing it in a large bag.
  3. Incorporate flavors. Pour the marinade over the steak and massage it in. Let it rest for at least 30 minutes but no more than 8 hours.
  4. Heat the pan. Set your skillet over high heat for 3-5 minutes until a drop of water dances and evaporates instantly.
  5. Sear the steak. Remove meat from the bag and place in the pan. Note: Do not discard the bits of garlic sticking to the meat.
  6. Develop the crust. Cook for 3-4 minutes per side until the exterior is charred and mahogany dark.
  7. Check temperature. Pull the steak when it reaches 130-135°F for a perfect medium rare.
  8. Rest the meat. Transfer to a board and wait 10 minutes until the juices settle back into the fibers.
  9. Toast the tortillas. While the meat rests, char your tortillas directly over a gas flame for 30 seconds.
  10. Dice and assemble. Slice against the grain into thin strips, then chop into bite-sized cubes.