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Ingredients
  • 1 ½ teaspoons cumin seed
  • 4 serrano chilies, halved (seeds removed for less heat)
  • 2 cloves garlic
  • 3 tablespoons vegetable oil, plus more for brushing the grill and scallions
  • 2 tablespoons light brown sugar
  • Juice of 4 limes (about ⅓ cup), plus lime wedges, for serving
  • Kosher salt and freshly ground black pepper
  • 2 pounds skirt steak (halved, if needed, to fit on the grill)
  • 2 bunches scallions
  • 24 white corn tortillas
  • Guacamole, for serving
  • Pico de gallo, for serving
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