1/2cupgrapeseed oil(or a similar high-heat oil), plus more for grill
1tablespoonfresh-squeezed lime juice
1 1/2teaspoonsground cumin
1teaspoonchipotle powder(see notes)
Kosher salt and ground black pepper
8-10corn tortillas(flour tortillas may be substituted)
Accompaniments for serving (pick and choose)
Diced red onion
Diced or sliced jalapeños
Fresh cilantro leaves
Shredded cheese: Mexican blend, mild cheddar, or Monterey jack/cheddar blend
Sour cream or Mexican crema
Hot sauce(I like Cholula)
Marinate the steak: Place the steak and garlic in a resealable plastic bag (a shallow baking dish will also work). In a liquid measuring cup, whisk together the oil, lime juice, cumin, and chipotle powder. Add marinade to the bag and seal, turning the bag over a few times to coat evenly. Place in the refrigerator for at least 1 hour (up to 8 hours). While the steak is marinating, prepare any accompaniments you'll be using.
Grill the steak: Remove the steak from the refrigerator and let it come to room temperature for 45 minutes to 1 hour.
Preheat the grill to medium-high heat (approximately 400 degrees F). Remove the steak from the marinade and lightly pat dry to remove the excess liquid. Season both sides of the meat liberally with salt and pepper.
Oil the grates (I use heat-resistant tongs and a folded up paper towel dipped in oil). With the lid closed, grill the steak over direct heat for 5-7 minutes per side, or until the internal temperature reads 130-135 degrees F for medium rare.
Let the steaks rest for 10 minutes, then slice into thin strips against the grain. If the pieces look too big, slice them in half crosswise.
Grill the tortillas (optional but recommended): While the cooked steak is resting, you can grill the tortillas over the same high heat. Scrape off the grates first, then use tongs to grill the tortillas on both sides. Cook for around 1 minute per side with the lid closed, then transfer to foil and wrap tightly to add steam and keep warm until ready to serve. If the grill isn't hot enough, the tortillas will stick. Alternately, you can heat them in a dry skillet or the microwave.
Assemble the tacos: To serve, place a few slices of steak in the tortilla, then to with your desired accompaniments. Serve immediately. Leftovers will keep in the refrigerator in an airtight container for up to 4 days.
Skirt steak will work well if you can't locate flank steak. You can substitute the sauce from a can of chipotle peppers in adobo sauce for the chipotle powder. They accomplish the same results! If you want a little more smokiness infused into the steak, add 1 1/2 - 2 teaspoons.Nutritional info does not include optional toppings.More Tex-Mex/Mexican Recipes