The Marinade

In a large sauté pan heat the olive oil over medium heat. Add the chopped onion and garlic cook for 5-7 minutes, stirring occasionally. Add a pinch of salt and fresh ground black pepper & cover your pan. Cook a little longer until edges begin to brown.

Blend the sauteed onion, garlic, lime juice, orange juice, cilantro & the rest of the marinade ingredients. Blend until all of the ingredients are just incorporated. Do not over blend.

Pour into plastic Ziplock bag with steak with steak and let marinate overnight or at least 2 hours in refrigerator.

The Steak

Preheat the grill to high. Put the steak on the grill and cook for 5 to 6 minutes on each side for medium-rare.

Let it rest on a cutting board for 5 minutes, then slice thinly. For a more tender bite, I recommend cutting the steak against the grain.

Warm the corn tortillas for 45 seconds on each side on the comal or a dry cast-iron skillet over medium heat.

Place the meat in the center of the tortillas, and top with the chopped onion. Drizzle with your favorite salsa on top of each taco. Garnish with fresh cilantro and lime wedges and serve right away.