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1
For the marinade, toast the cumin seeds in a small dry skillet over low heat until fragrant, 2 to 3 minutes, shaking the pan.
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2
Place the seeds in a small bowl and combine with the remaining marinade ingredients.
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3
Trim the steaks of any excess fat, place them in a large zip-top plastic bag, and pour in the marinade.
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4
Seal the bag, squish everything around to coat the meat, and let marinate in the refrigerator for 8 to 12 hours, turning occasionally.
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5
Combine the salsa ingredients in a medium bowl.
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6
For the best flavor, dont do this more than 1 hour before you plan to serve it.
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7
Remove the steaks from the bag and discard the marinade.
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8
Allow the steaks to stand at room temperature for 30 minutes before grilling.
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9
Light a charcoal fire or preheat your gas grill on high.
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10
Oil the grills cooking surface.
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11
Place the steaks on the grill and cook for 3 to 5 minutes total for medium-rare or to your desired degree of doneness, turning once.
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12
Remove to a cutting board and let rest for 2 to 3 minutes.
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13
Meanwhile, divide the tortillas and wrap in two aluminum foil packets.
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14
Throw them on the grill until warmed through, about 2 minutes, turning once.
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15
Cut the steaks into thin slices on the diagonal.
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16
Serve immediately on a platter with the warm tortillas and salsa in separate dishes and let your guests/family make their own.
