Flank Steak Tacos

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  Beef Flank Steak, Boneless(454g)
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Garlic(10g)
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  Orange Juice, Fresh(60g)
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  Lime Juice, Fresh(30g)
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  Cumin, Ground(8g)
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  1/2 teaspoon kosher salt (plus additional for grilling the steak)
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  1/4 teaspoon ground black pepper (plus additional for grilling the steak)
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  Canola oil
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  Tortilla, Flour, Regular, Shelf Stable
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  Cheese, Monterey Jack, 2%

Instructions

1. 1Combine the olive oil, fresh garlic, orange juice, fresh lime juice, ground cumin, salt, and pepper in a medium bowl. Place the flank steak in a shallow dish, pour the marinade over it, cover tightly with plastic wrap, and refrigerate for at least 1 hour or up to 8 hours.
2. 2Remove the steak from the refrigerator and let it rest at room temperature for 15–20 minutes while you prepare toppings.
3. 3Heat a large skillet or grill pan over medium-high heat for 2–3 minutes until very hot. Brush the cooking surface lightly with canola oil. Remove the steak from the marinade, shaking off excess, and place it on the hot surface. Cook 3–4 minutes per side, flipping once, until the internal temperature reaches 135°F on an instant-read thermometer and the exterior is deeply browned.
4. 4Transfer the steak to a cutting board, cover loosely with foil, and rest for 5 minutes. Slice the steak thinly (about ¼ inch) across the grain.
5. 5Warm the flour tortillas in a dry skillet over medium-high heat, cooking 20–30 seconds per side until pliable and heated through.
6. 6Fill each tortilla with sliced flank steak and top with the Monterey Jack cheese. Add desired toppings and serve immediately.
7. 7Divide any leftover sliced steak and warmed tortillas evenly into 4 airtight containers while still warm. Store in the refrigerator for up to 4 days; reheat gently in a skillet over medium heat until warmed through before serving.