Grilled Beef — Sonoran Street Food Perfection
"Hot fire. Thin steak. Citrus marinade. Everything you need for a perfect taco."
Whisk all marinade ingredients together.
Place steak in a bag or dish, pour marinade over. Refrigerate at least 2 hours, up to 8 hours.
More than 8 hours and the citrus will start to "cook" the meat, making it mushy. 2-4 hours is ideal.
Remove meat from marinade, pat dry. Let come to room temp (20 min).
Get your grill BLAZING hot. You want high heat for good char.
Grill 3-4 minutes per side for medium-rare (skirt) or 5-6 per side (flank). You want a charred crust.
Rest 5-10 minutes. Slice thin AGAINST the grain.
Look at the meat — see the lines? Cut perpendicular to them. This is the difference between tender and chewy.
Pile onto warm tortillas with grilled onions, guac, pico. Squeeze lime. Devour.
The classic. Double corn tortillas, meat, onion, cilantro, salsa.
Top crispy fries with meat, cheese, guac, sour cream, pico. Guilty pleasure.
Wrap with rice, beans, cheese, and all the fixings.