Ingredients and Directions:
Steak and Marinade:
2 lbs Flank Steak ( or pounded skirt steak)
1 sliced sweet onion for grilling (optional)
Juice of 1 orange
Juice of 2 limes
1/3 C soy sauce
1/3 C olive oil
1/2 tsp sugar
4 smashed, chopped garlic cloves
1/2 C chopped cilantro (stems ok)
sliced sweet onion ( optional) for grilling
sometimes I will add cumin, coriander or chili power.
Directions:
In a bowl, mix together ingredients for marinade. Place steak and onions in a gallon size Ziploc bag and pour marinade over, sealing and turning several times to coat well. Let sit at room temp for at least 30 minutes, turning occasionally. ( Or marinate for up to 3 hours in fridge, bringing to room temp before grilling.)
Tortillas- 10-12 freshly made if possible
Cilantro Chimichurri:
1 bunch Cilantro or about 1 cup packed (stems OK)
1 bunch Italian Parsley- about 1 cup packed (thin stems OK)
1/4 C fresh lime juice (1-2 limes)
1/2 C olive oil
1/4 C chopped onion
2 garlic cloves
ground cumin 2 tsp
ground coriander 2 tsp
salt 3/4 tsp kosher
jalapeño -1/2 a pepper
Chimichurri Directions:
In a food processor, place jalapeno, garlic, onion, and pulse several times until chopped. Add cilantro ( stems are fine) and Italian parsley ( again, thin stems are fine), pulse again. Add oil, lime juice, cumin, coriander, and salt. Pulse until combined. Set aside in small serving bowl.