Step 1

In a medium bowl, whisk together all of the ingredients except for the steak.

Step 2

Place the steak in a large baking dish or gallon size ziplock bag and pour the marinade on top. Turn the steak a few times until it's completely coated with the marinade and refrigerate for 2 to 4 hours. Do not marinate for longer than 8 hours because the meat will start to break down and get mushy due to the acidity in the marinade.

Step 3

Remove steak from marinade and discard any excess marinade. Pat steak dry with paper towels and drizzle with a touch of olive oil, enough to coat each side. Season lightly with coarse salt and black pepper on both sides.

Step 4

Preheat grill (or grill pan) to medium-high heat (400-450°F). Grill steaks with the lid closed for 4-8 minutes per side, depending on the thickness. Skirt steak will be closer to 4 minutes per side and flank steak will be closer to 6-8 minutes per side.

Step 5

Remove steaks and allow to rest for 5 minutes. Slice into bite-sized chunks for easy eating in tacos.

Step 6

Place a heaping spoonful or two of carne asada onto warm tortillas.

Step 7

Top with diced onions, chopped cilantro, crumbled cotija cheese and a spritz of fresh lime juice.

Step 8

Serve with more of your favorite toppings like guacamole, pico de gallo and salsa if desired.