FOR THE MARINADE:

1 orange, juiced
2 limes, juiced
1/3 cup (80 ml) soy sauce
1/3 cup (80 ml) olive oil
1 teaspoon honey
4 garlic cloves, grated
1/2 cup (8 g) chopped fresh cilantro, stems and leaves
1 (2-pound/1 kg) skirt or flank steak, thinly sliced against the grain
1 large sweet onion, sliced
8 corn tortillas
Cilantro Chimichurri
Pico de Gallo
Easy Pickled Jalapeños and Onions (optional)

In a medium bowl, whisk together the marinade ingredients and then transfer the mixture to a large zip-top bag. Add the steak and onion slices. Turn to coat and seal the bag. Refrigerate for at least 4 hours or overnight. Remove the bag from the refrigerator about 30 minutes before you begin cooking.

Heat a large cast-iron skillet over medium-high heat. Cook the steak slices for 6 to 9 minutes, flipping the pieces to cook them evenly. Transfer the steak to a plate, leaving the juices in the skillet.

Add the onion slices to the skillet, reduce the heat to medium, and cook, stirring constantly, until golden and caramelized, 7 to 9 minutes. Add the steak back to the skillet to heat through.

Assemble each taco by layering the steak and grilled onion on a tortilla, then topping with cilantro chimichurri and pico de gallo. Serve with pickled jalapeños and onions on the side, if desired.

If you prefer grilled steak, don’t slice it first. Grill the steak for 5 to 7 minutes per side to reach your desired doneness. Then slice the steak thinly against the grain and assemble the tacos.

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