Carne Asada Tacos

Ingredients

• 7 1/4 oz (205 g) skirt steak, trimmed lean (raw weight)
• 4 La Banderita white corn tortillas
• 3/4 oz (22 g) white onion, finely diced, about 3 tbsp
• Small handful fresh cilantro, chopped
• 1/4 cup (60 g) Mateo's Medium Salsa Verde
• 1 lime, half juiced for the steak, half in wedges to serve (optional)
• Avocado oil spray; garlic powder, cumin, salt and pepper

How to make it

1. Prep everythingPat the 7 1/4 oz (205 g) of skirt steak dry with a paper towel. Finely dice the white onion into 1/4-inch (6 mm) pieces to get about 3 tbsp, chop a small handful of cilantro, and cut the lime in half, then cut one half into wedges. Measure out the 1/4 cup (60 g) of salsa verde.
2. Season the steakSeason both sides of the steak with salt, pepper, garlic powder and a pinch of cumin. Squeeze the juice from the uncut lime half over it. Let it sit 15 minutes while you heat the grill or a 12-inch (30 cm) cast iron skillet over high heat until it is smoking hot.
3. Sear the steakGive the steak a light spray of avocado oil and lay it on the grill or in the pan. Sear (cook hard and fast without moving it) 3 to 4 minutes a side, until it has a dark charred crust and reads 135°F (57°C) inside for medium. Skirt is thin, so stay close and do not walk away.
4. Rest and sliceMove the steak to a cutting board and rest it 5 to 10 minutes. Slice it thin against the grain, which means across the long lines you can see running through the meat. This is the step that keeps skirt steak tender, so do not skip it.
5. Char the tortillasWarm the 4 tortillas in a dry hot skillet over medium-high heat or right over a gas flame, about 30 seconds a side. They are ready when they puff a little and have a few charred spots. Double them up if they are thin.
6. Build the tacosDivide the steak among the tortillas, then top with the onion and cilantro. Serve with the salsa verde on the side and the lime wedges to squeeze over. Eat right away while the tortillas are warm.