Ingredients

2 pounds flank or skirt steak, trimmed of excess fat
1 recipe Mojo marinade (recipe follows)
Olive oil
Kosher salt and freshly ground pepper
16 7-inch corn tortillas
Shredded romaine or iceberg lettuce
Chopped white onion
Shredded jack cheese
Pico de gallo or salsa
2 limes, cut in wedges

Directions

Lay steak on a large baking dish and pour mojo over it. Wrap tightly in plastic wrap and refrigerate for one hour or up to eight hours, so the flavors can sink into the meat.

Preheat grill over medium-high flame. Brush grates with olive oil to prevent meat from sticking. Pull steak out of the marinade, season steak on both sides with salt and pepper. Grill (or broil) the steak for 7-10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.

Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.

To make the tacos, stack 2 of the warm tortillas, lay about 4 ounces of beef down the center and sprinkle with lettuce, onion and cheese. Top with pico de gallo or salsa and garnish with lime wedges.

Mojo 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

In a mortar and pestle or bowl, mash together the garlic, jalapeno, cilantro, salt and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar and oil. Shake well to combine. Use as a marinade or as a table condiment.