• 2 lbs Flank Steak (or pounded skirt steak, organic grass-fed is best)
• 1–2 large, sliced sweet onions for grilling (optional)
• 1 bunch scallions for grilling(optional)

Steak Taco Marinade:

• Juice of 1 orange ( 1/3 cup)
• Juice of 2 limes (1/4 cup)
• 1/3 cup soy sauce
• 1/3 cup olive oil
• 1/2 teaspoon sugar ( optional)
• 4  garlic cloves, finely minced
• 1/2 cup chopped cilantro (stems ok)
• optional: 1/2 teaspoon of any or each cumin, coriander or chili powder.
• optional 1–3 teaspoons adobo sauce ( from canned chipotles) This adds a nicely smoky flavor!

 Chimichurri Sauce:

• 1 bunch Cilantro or about 1 cup packed (small stems OK)
• 1 bunch Italian Parsley- about 1 cup packed (thin stems OK)
• 1/4 cup fresh lime juice (1–2 limes)
• 1/2 cup olive oil, or more
• ¼ cup chopped onion
• 2 garlic cloves
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 3/4 teaspoon kosher salt
• 1/2 of one jalapeño pepper

Simple Pico De Gallo:

• 4 vine-ripe tomatoes, chopped
• 1/2 medium red onion, chopped
• 2 green onions, white and green parts, sliced
• 1 Serrano chili, minced
• 1 handful fresh cilantro leaves, chopped
• 3 garlic cloves, minced
• 1 1/2 limes, juiced
• 1/4 cup extra-virgin olive oil
• 1 teaspoon kosher salt

Quick Pickles: ( or substitute Pickled Red Onions) 

• 2 cups mix of sliced radishes, onion, or carrots, cauliflower, or whatever you like
• 1 cup vinegar
• 1 cup water
• 1/2 teaspoon kosher salt
• 2 Tablespoon sugar
• 1 teaspoon whole peppercorns or whole coriander seed
• A few sprigs of cilantro

Tortillas: 12 small tortillas. Homemade tortillas are nice! Or, try a Corn and Flour blend- my favorite!

Garnish Ideas:

• Lime wedges, Chipotle Mayo, avocado slices, Mexican cabbage slaw, crumbled queso fresco or cotija cheese (optional), Tapatio or hot sauce, sour cream,  guacamole, cilantro, Mexican Pinto Beans