1-Getting steak tacos right starts with a good marinade that brings out the best flavors: Begin by peeling and juicing the oranges to get about 1/2 cup of juice, and do the same for the limes to yield 1/4 cup. Mix in the grated garlic, chopped cilantro stems, chipotle salsa, and sliced red onion to create the marinade, then coat the flank steak and refrigerate it for 1 to 4 hours, flipping once.

2-Once marinated, heat your cast iron grill pan or skillet over medium-high heat. Pull the onions and steak from the marinade, brush off any bits, andseason the steak with the salt and pepper. Add 2 tablespoons of oil to the pan and cook the onions until they char and soften, about 5 minutes, then push them aside.

3-Cook the steak until it’s charred on one side, around 4 minutes, then flip and add the remaining oil. Keep going until it reaches 128ºF for medium-rare or 135ºF for medium, which takes another 4 to 5 minutes. Let the steak rest for 10 minutes before slicing it against the grain into 1/2-inch pieces. Warm your tortillas and assemble the tacos by spreading on the avocado crema, adding steak, onions, pico de gallo, Cotija cheese, and cilantro leaves. For more grilling tips, check out our grilling techniques guide on the site.