- 2 lbs. flank steak
- 2 cups orange juice
- 3 tablespoons lime juice
- 1 teaspoon cumin seed
- 3 garlic cloves, diced
- 1/2 cup cilantro, divided
- 30-35 small “street taco” white corn tortillas
- 1 medium white onion, chopped
- Hot sauce, for serving
- Salt and Pepper, to taste
Place the meat, orange juice, lime juice, cumin seed, garlic, half of the cilantro, salt and pepper, to taste in a large sealable baggie. Shake mixture to completely cover the meat. Marinate in the refrigerator for up to 24 hours.
Bring a greased grill or oiled large skillet up to a medium high heat. Cook to desired doneness. Let meat rest on cutting board for 8-10 minutes. Thinly slice.
To soften tortillas, dampen two paper towels and fold. Wrap 8-10 tortillas at a time in the paper towels and heat in the microwave (high) for one minute.
To serve, place some of the meat slices in each tortilla with some of the remaining cilantro and onions. Serve with hot sauce.
Sponsor: Utah Beef Council
