Yield: 10 tacos | Prep time: 1 hour
¼ cup olive oil, divided
¼ cup soy sauce
3 tablespoons lime juice
3 garlic cloves, grated
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2 pounds skirt steak or flank steak
10 street size tortillas
Fresh Gourmet® Crispy Jalapeños, Pico de gallo, pickled red onions, sour cream, guacamole, lime wedges and chopped cilantro for garnish.
In a shallow baking dish combine olive oil, soy sauce, lime juice, garlic, chili powder, cumin and oregano. Add the steak and refrigerate covered for at least 1 hour.
Preheat a cast iron grill pan or grill over high heat. Cook steak for about 10 min, flipping halfway through. Allow meat to rest for 5 minutes before slicing into thin strips.
Serve grilled steak in warmed tortillas with toppings of choice and top with Fresh Gourmet® Crispy Jalapeños.