2 lb flank steak or skirt steak
1/4 cup olive oil
1/4 cup orange juice
1/4 cup lime juice
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup chopped cilantro
1 jalapeño, minced
8 small corn tortillas
1 white onion, diced
1/2 cup chopped cilantro
2 limes, cut into wedges
Salsa, to taste
Marinate the steak in olive oil, orange juice, lime juice, garlic, cumin, chili powder, salt, pepper, cilantro, and jalapeño
Refrigerate for at least 1 hour or up to 8 hours
Preheat a grill or skillet over high heat
Cook the steak for 3 to 5 minutes per side, until desired doneness
Rest the steak for 5 to 10 minutes
Slice the steak thinly against the grain
Warm the tortillas on a skillet or grill
Fill each tortilla with sliced steak
Top with diced onion, chopped cilantro, and salsa
Serve with lime wedges