Marinated steak served as yummy tacos!
- 2 pound flank steak (or skirt steak)
- 2 bunches cilantro stems removed
- 1/2 cup fresh orange juice
- 1/2 cup fresh lime juice
- 1/4 cup olive oil
- 4 cloves garlic
- 1 jalapeno seeds and ribs removed
- 1 Tbsp chili powder
- 1 Tbsp paprika
- 1 Tbsp kosher salt
- 1 Tbsp honey
- 1 tsp cumin
- 1 tsp black pepper
- 1/2 tsp ground cinnamon
- 1/2 tsp red pepper flakes (or more for extra spice)
- 24 street taco size tortillas (corn or flour)
- 8 oz cotija cheese
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Place the flank steak in a dish or gallon size plastic bag.
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In a blender or food processor add 1 bunch of the cilantro (save the other bunch for taco topping) orange juice, lime juice, olive oil, garlic, jalapeno, chili powder, paprika, salt, honey, cumin, pepper, cinnamon, and red pepper flakes. Blend 45 seconds or until evenly mixed.
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Pour 1/2 cup of this mixture over the steak, massaging into the meat. Let marinate several hours or overnight.
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Pour the remaining mixture in a saucepan, bring to a boil and reduce heat to simmer for 8-10 minutes, stirring occasionally. Set aside to use a street taco sauce.
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Grill the flank steak over medium heat for 4 to 5 minutes per side. Let it rest for 10 minutes, cut thin slices against the grain.
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Place the corn tortillas on the grill for a few seconds per side to warm them and char them slightly. Chop the other bunch of cilantro. (I do this while the steak is resting)
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Assemble the tacos by adding steak slices in the center of each tortilla. Top with cilantro, the street taco sauce, and cotija cheese.
Note: If using corn tortillas it is recommended to double up because they are fragile.