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Ingredients

• 2 pounds flank or skirt steak, trimmed of excess fat
• For the marinade
• 4 garlic cloves, minced
• 1 jalapeno, minced
• 1 large handful fresh cilantro leaves, finely chopped
• Kosher salt and freshly ground black pepper
• 2 limes, juiced
• 1 orange, juiced
• 2 tablespoons white vinegar
• 1/2 cup olive oil
• For serving
• 16 (7-inch) corn tortillas
• Shredded romaine or iceberg lettuce
• Chopped white onion
• Shredded Jack cheese
• 1/2 cup Pico de Gallo
• 2 limes, cut in wedges

Description

Serious Eats