Step 1

In a large bowl, whisk together the oil, vinegar, lime juice, orange juice, garlic, jalapeño, chopped cilantro, salt, coriander, cumin, pepper, and chili powder.

Step 2

Place the steak in a gallon-size resealable bag. Pour in 1 cup (240 ml) of the marinade and set the rest aside. Seal the bag and shake to evenly coat the steak in the marinade. Refrigerate for at least 1 hour, or up to 4 hours.

Step 3

In a small saucepan, bring the reserved ½ cup (120 ml) of marinade to a boil over medium-high heat. Cook until thickened and reduced by half, about 5 minutes. Remove from the heat and set aside.

Step 4

Heat a large grill pan over high heat until very hot. Remove the steak from the bag and discard the marinade. Cook the steak on 1 side until there are dark grill marks and it is beginning to caramelize around the edges, about 6 minutes. Flip and cook on the other side for 5 minutes for medium rare, or 7 minutes for medium. Transfer to a cutting board and let rest for 5 minutes.

Step 5

Working in batches, heat the corn tortillas in a pan over medium-high heat, turning with tongs, until softened and just beginning to brown in spots, about 1 minute per side. Wrap the toasted tortillas in foil to keep warm.

Step 6

Thinly slice the steak against the grain, then cut the slices in half. Transfer to a large bowl and toss with the reduced marinade to coat.

Step 7

Serve the steak with the warm tortillas, pico de gallo, guacamole, sour cream, cotija cheese, and cilantro leaves, if desired.

Step 8

Enjoy!