Ingredients
Scale
- Juice of 2 limes
- 4 cloves garlic, crushed
- ½ cup orange juice
- 2 cups torn cilantro, fresh
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup olive oil
- 1 large jalapeño, minced
- 2 tablespoon white vinegar
- 2 pounds flank steak, trimmed
- 12–16 (4-inch) La Banderita Casera Corn Tortillas, warmed according to directions
- Garnish:
Olé Queso Fresco Crumbling Cheese - Radishes, thinly sliced
- Cilantro, fresh, torn
- Limes, sliced in quarters
Instructions
- In a gallon-size resealable bag, combine lime juice, crushed garlic, orange juice, cilantro, salt, pepper, olive oil, jalapeño, and vinegar. Shake to mix thoroughly.
- Put the entire flank steak into the resealable bag and seal tightly. Shake, making sure the steak is completely coated. Marinate overnight in refrigerator or for at least 2 hours. Remove flank steak from the marinade and discard leftover juices.
- Grill steak for 7 to 10 minutes per side, turning only once.
- Remove from heat and let rest 10 minutes. Thinly slice steak against the grain on a diagonal.
- Place two La Banderita Casera Corn Tortillas together, and layer on grilled steak and garnishes. Serve immediately.