Grilled steak tacos

Let’s make it.

1. 1

   Marinate the steak.

   Combine the olive oil, 3 tablespoons lime juice, garlic, cumin, smoked paprika, oregano, salt and pepper. Coat both sides of the steak in a shallow glass dish or resealable food-storage bag. Cover and refrigerate for 1 hour. A short citrus marinade suits skirt steak; a long overnight soak isn’t needed here.

2. 2

   Prepare the fresh toppings.

   Thinly slice the radishes. Use a vegetable peeler to shave the carrot into ribbons, then cut long ribbons into manageable lengths. Toss the radishes and carrot with 1 tablespoon lime juice. Slice the green onions, pick the cilantro leaves and crumble the cheese.

3. 3

   Grill the steak.

   Preheat a clean, lightly oiled grill over medium-high heat. Lift the steak from the marinade, wipe away excess marinade and discard it. Grill for approximately 3–5 minutes per side, depending on thickness. Check the thickest part with a thermometer and cook to 145°F before removing it from the grill.

4. 4

   Rest the steak and warm the tortillas.

   Transfer the steak to a clean cutting board and let it rest for 5 minutes. Meanwhile, warm the tortillas in a dry skillet over medium-high heat for approximately 30–60 seconds per side, until warm and flexible. Wrap them in a clean kitchen towel as you go.

5. 5

   Slice, fill and finish.

   Cut the steak into short sections, then slice each section thinly across the grain to shorten the muscle fibers. Divide among the warm tortillas. Add the radishes, carrot ribbons, green onions, cilantro and cotija. Serve immediately with lime wedges and optional salsa.