Step 1

Combine all ingredients of the marinade. Trim excess fat from the steaks if desired and place in a zip bag with the marinade. Marinate in fridge for at least 6 hours before cooking (preferably overnight).

Step 2

When ready to cook, remove the steak from the bag and discard the rest of the marinade (shake off excess but do not pat the steaks dry). Grill steak to desired doneness, or cook in a cast iron pan with a swirl of olive oil. I cook in mine in a cast iron pan over high heat, turning every few minutes, until an internal temp of 135°F, about 8-10 minutes. (Note, the marinade may cause some additional charring on the outside, but this contributes to the flavor and isn't noticeable after slicing)

Step 3

Let the steak rest for a few minutes, then slice into small pieces as pictured. Toss the steak in the juices after cutting.

Step 4

Meanwhile, warm flour tortillas over medium-low heat in a skillet for about 30 seconds per side, or for a few seconds in the microwave. For corn tortillas, give a pair of tortillas a quick dip in water or chicken stock then place in a pan over medium heat (still stacked). Cook for about 30 seconds, then flip the stack and cook for about 30 seconds more. Keep the pair of corn tortillas together and use them to make one taco. Tent with foil to keep warm as you work through all the tortillas.

Step 5

Divide the steak evenly between the tortillas, then top with onion, cilantro, and a squeeze of lime to taste.

Step 6

Trim steaks and prepare appropriate quantity of marinade. Package steaks, in marinade, in a freezer safe zip bag or vacuum bag. Package size should be the quantity you will want to defrost at a time (I do 1 lb).

Step 7

Place marinated steak packs in the freezer directly after preparing.

Step 8

Defrost steak at least 6 hours before you plan to cook it, giving the steak time to marinate. I suggest moving from the freezer to fridge the night before.

Step 9

Follow the rest of the recipe as written, preparing the topping ingredients fresh.