-
1
To make the mojo - with a mortar and pestle, mash together the garlic, jalapenos, cilantro, salt, and pepper to make a paste.
-
2
Put it in a glass jar.
-
3
Add the lime and orange juices, the vinegar, and the oil and shake it up to combine.
-
4
Lay the flank steak in a large baking dish and pour the mojo over it.
-
5
Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. (Don't marinate the steak for more than 8 hours or the fibers will break down too much and the meat will get mushy.).
-
6
Preheat an outdoor grill or a ridged grill pan over a medium-high flame (you can also use your broiler).
-
7
Take a few paper towels and fold them several times to make a thick square.
-
8
Blot a small amount of oil on the towels, then carefully and quickly wipe the hot grates to make a nonstick grilling surface. Pull the steak out of the mojo marinade and season on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare.
-
9
Remove to a cutting board and let it rest for 5 minutes to allow the juices to settle.
-
10
Slice thin on an angle, across the grain.
-
11
While the steak is resting, warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.
-
12
To serve, put two of the warm tortillas on your work surface.
-
13
Lay about an eighth of the beef down the center of each, and sprinkle with lettuce, onion, and cheese.
-
14
Top with a spoonful of pico de gallo and garnish with lime wedges.
-
15
To make the pico de gallo - Put all of the ingredients into a mixing bowl and stir it all together. Let sit for 15 minutes to allow the flavors to marry.
