Tacos Carne Asada

Mojo Marinade:
3 T. minced garlic
2 jalapeno, seeded and diced
1 large handful fresh cilantro leaves, finely chopped
Kosher salt and fresh black pepper
Juice of 2 limes
Juice of 1 orange
2 T. white vinegar
½ c. olive oil

Pico de Gallo:
4 ripe tomatoes, chopped
1 red onion, chopped
3 green onions, sliced
1 serrano chile or jalapeno, minced
1 handful fresh cilantro leaves, chopped (or parsley)
3 T. minced garlic
Juice of 2 limes
¼ c. extra virgin olive oil
1-2 t. kosher salt

Meat:
2 lbs. flank or skirt steak, trimmed of excess fat
Olive oil, for coating grill
Kosher salt and black pepper
16 (7”) corn tortillas
Shredded lettuce
Chopped Vidalia onion
Shredded Mexican blend chese
2 limes, in wedges

1. Mojo Marinade: In a mortar and pestle or bowl, mash the garlic, jalapeno, cilantro, salt and pepper to make a paste. Put in glass jar or plastic container. Add lime, orange juice and oil. Shake up really well. Use to marinade the flank, chicken, beef or serve as a condiment.
2. Pico de Gallo: In mixing bowl, combine all ingredients. Mix well. Let stand 15 minutes to an hour or make to sit overnite.
3. Lay flank steak in large baking dish. Pour Mojo over it. Wrap in plastic wrap and refrigerate at least 1-8 hours. No more, marinade will make meat mushy.
4. Preheat outdoor grill or indoor grill pan. Brush grates with olive oil. Put steak on grill and season both sides. Grill 7-10 minutes per side, turning once, until medium rare.
5. Remove steak to cutting board. Let it rest 5 minutes. Thinly slice steak across the grain on a diagonal.
6. Warm tortillas for 30 seconds on each side in dry skillet or on grill, until toasty.
7. To make tacos: Stack up 2 or warm tortillas, lay several strips of meat in center. Sprinkle with some lettuce, onion and cheese. Top each with pico and garnish with lime wedges.
*****Optional garnishes: Sliced avocado, sour cream