1 pound flank or skirt steak
Kosher salt and freshly ground black pepper
1/3 cup olive oil
1/4 cup soy sauce
2 limes, juiced (about 2 Tbsp.)
2 Tbsp. cider vinegar
2 Tbsp. sugar
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin seed (if have whole, toast and then grind)
4 garlic cloves, minced (4 teaspoons)
1 jalapeño chili pepper, seeded and minced
1/2 bunch fresh cilantro
Corn or flour tortillas
Thinly sliced radishes
Thinly sliced lettuce
Pico de gallo salsa
Marinate the steak: Whisk to combine the olive oil, soy sauce, lime juice, vinegar, sugar, black pepper and cumin. Stir in the minced garlic, jalapeño and cilantro.
Place the steak in the marinade and refrigerate for 1-4 hours or overnight.
Preheat grill: Preheat your grill for high direct heat with part of the grill reserved with fewer coals low, indirect heat.
Sear steak on hot side of grill: Remove the steak from the marinade. Lightly brush off most of the bits of cilantro and garlic.
Place on the hot side of the grill. Grill the steak for a few minutes only, until well seared on one side (the browning and the searing makes for great flavor), then turn the steak over and sear on the other side.
Move steak to cool side of grill: Once both sides are well seared, move the steak to the cool side of the grill placing the thicker end of the steak nearer to the hot side of the grill.
Test with a meat thermometer into the thickest part of the steak. Pull the meat off the grill at 115°F to 120°F for rare, 125°F medium rare, 140°F for medium. The meat will continue to cook in its residual heat.
Note that lean flank steak is best cooked rare while skirt steak can be cooked well without losing moisture or flavor because it has more fat marbling.
Tent with foil and let rest: Place the steak on a cutting board, tent with foil and let rest for 10 minutes.
Slice steak across the grain of the meat: Use a sharp, long bladed knife to cut the meat. Notice the direction of the grain of the meat and cut perpendicular to the grain. Angle your knife so that your slices are wide and thin.
Serve with grill toasted tortillas: Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill until toasty and pliable.