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Ingredients
  • 2 pounds flank or skirt steak
  • sea salt and freshly ground black pepper
  • 8-inch corn or flour tortillas, for serving
  • subheading: Suggested Toppings:
  • guacamole (click HERE for the recipe)
  • pico de gallo (click HERE for the recipe)
  • poblano chile, grilled, seeded, deveined and cut into strips (click HERE to learn how)
  • shredded cheese
  • pickled jalapeños
  • sour cream
  • cilantro
  • subheading: Marinade:
  • 4 garlic cloves, minced
  • 1 jalapeño chile pepper, seeded and chopped
  • 1 teaspoon cumin
  • 1 large handful fresh cilantro, leaves and stems, finely chopped
  • 2 limes, zest one lime and juice both
  • 2 tablespoons white vinegar
  • ½ teaspoon sugar
  • ½ cup olive oil
Steps
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