Step 1

In a medium bowl whisk together the olive oil, cilantro, lime juice, worcestershire sauce, garlic, jalapeno, salt, chili powder, cumin, and pepper to combine.

Step 2

Add the steak to a large zip top plastic bag, or a long shallow dish and cover with the marinade, turning a few times to coat.

Step 3

Refrigerate for at least 4 hours, up to overnight.

Step 4

Remove the steak from the bag to a large plate and discard the marinade. Allow the steak to sit at room temperature for 30 minutes before grilling.

Step 5

Preheat your grill to high heat. Cook the steak for 5-8 minutes per side, only turning once until seared and cooked to your desired doneness.

Step 6

Place the steak on a plate and tent with foil. Allow the steak to rest for 10 minutes. Remove the foil and slice the steak against the grain into thin strips.

Step 7

Serve immediately with your favorite tortillas and toppings.