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1
Combine all ingredients for marinade in a bowl and whisk well to combine.
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2
Place flank steak in a large resealable bag and pour marinade over steak.
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3
Seal bag and turn several times until steak is well coated.
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4
Refrigerate steak a minimum of 3 hours or overnight.
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5
Remove steak from marinade and season liberally on both sides with salt and pepper.
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6
Grill over medium-high heat for about 67 minutes per side.
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7
Rest the steak, covered with foil, for at least 5 minutes to allow juices to redistribute before slicing.
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8
Slice steak thinly, against the grain, to serve.
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9
While youre grilling the steak, brush onion slices with some olive oil and season with salt and pepper.
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10
Grill about 5 minutes per side or until slightly charred, being careful as you flip them.
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11
Combine charred onions, remaining olive oil, and the rest of the relish ingredients in a food processor and pulse until all ingredients are blended.
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12
I like mine with a good bit of texture, like pickle relish, not very saucy or smooth.
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13
Set aside.
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14
Reduce heat on the grill to medium and grill tortillas until warmed through.
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15
To serve, top each tortilla with steak slices, a sprinkling of cheese and chopped cilantro, onion relish to taste, and a squirt of lime juice.
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16
Serve with lime wedges.
