Ingredients
⅓cupcanola oil
⅓cupdistilled white vinegar
⅓cuplime juice,fresh
⅓cuporange juice,fresh
4tspgarlic,minced
3tbspjalapeño,minced
¼cupcilantro,fresh, finely chopped, plus whole leaves for serving
2tspkosher salt
1tspground coriander
½tspground cumin
1tspfreshly ground black pepper
1tspchili powder
1lbflank steak
8white corn tortillas
pico de gallo,for serving
guacamole,for serving
sour cream,for serving
cotija cheese,for serving
Preparation
In a large bowl, whisk together the oil, vinegar, lime juice, orange juice, garlic, jalapeño, chopped cilantro, salt, coriander, cumin, pepper, and chili powder.
Place the steak in a gallon-size resealable bag. Pour in 1 cup of the marinade and set the rest aside. Seal the bag and shake to evenly coat the steak in the marinade. Refrigerate for at least 1 hour or up to 4 hours.
In a small saucepan, bring the reserved ½ cup of marinade to a boil over medium-high heat.
Cook until thickened and reduced by half, about 5 minutes. Remove from the heat and set aside.
Heat a large grill pan over high heat until very hot. Remove the steak from the bag and discard the marinade. Cook the steak on 1 side until there are dark grill marks and it is beginning to caramelize around the edges, about 6 minutes.
Flip and cook on the other side for 5 minutes for medium-rare. Transfer to a cutting board and let rest for 5 minutes.
Working in batches, heat the corn tortillas in a pan over medium-high heat, turning with tongs, until softened and just beginning to brown in spots, about 1 minute per side. Wrap the toasted tortillas in foil to keep warm.
Thinly slice the steak against the grain, then cut the slices in half. Transfer to a large bowl and toss with the reduced marinade to coat.
Serve the steak with the warm tortillas, pico de gallo, guacamole, sour cream, cotija cheese, and cilantro leaves, if desired.
Enjoy!
