Ingredients:

  • 1.5 lbs skirt steak, trimmed
  • 0.25 cup neutral oil (avocado or grapeseed)
  • 0.25 cup fresh lime juice
  • 0.25 cup fresh orange juice
  • 4 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp dried Mexican oregano
  • 1 tsp kosher salt
  • 0.5 tsp coarse black pepper
  • 0.25 cup fresh cilantro, chopped (for marinade)
  • 12 mini yellow corn tortillas
  • 1 small white onion, finely diced
  • 0.5 cup fresh cilantro, chopped (for topping)
  • 2 radishes, thinly sliced
  • 1 avocado, sliced
  • 0.5 cup salsa verde

Instructions:

  1. Combine the oil, lime juice, orange juice, garlic, cumin, paprika, oregano, salt, pepper, and 0.25 cup cilantro in a large bowl.
  2. Submerge the 1.5 lbs trimmed skirt steak in the marinade. Let it sit for at least 30 minutes, but no more than 8 hours.
  3. Set your cast iron over high heat for 5 minutes until a drop of water dances and evaporates instantly.
  4. Place the steak in the pan (work in batches if needed) and cook for 3-4 minutes per side. Do not move the meat once it hits the pan to allow the crust to form.
  5. Remove meat when it reaches an internal temp of 135°F until charred and mahogany in color.
  6. Transfer the steak to a cutting board and wait 5-10 minutes. This allows juices to redistribute so they don't flood the board.
  7. While the meat rests, place the 12 mini corn tortillas directly on the burner or in a dry pan until slightly charred and pliable.
  8. Slice the steak against the grain into thin strips, then rotate and dice into small cubes.
  9. Place the diced beef into the warm tortillas.
  10. Top with the diced white onion, fresh cilantro, radish slices, avocado, and a drizzle of salsa verde.