Ingredients

Marinade

• 2 Tablespoons red wine vinegar
• 3 cloves garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon black pepper
• 1 teaspoon orgeno
• 1 1/2 teaspoons Kosher salt
• 2 Tablespoons extra virgin olive oil
• juice of 1 lime
• 1 skirt steak (2–3 lbs), trimmed

Pico de Gallo (or Onion-Lime Mix)

• 1 large white onion, diced
• 1 1/2 teaspoon Kosher salt
• 1 jalapeño, seeded and finely diced
• 1/4 cup chopped cilantro
• juice of 1 lime

For Serving

• corn or flour tortillas
• lime wedges
• Cotija cheese, finely grated

Instructions

Marinate the Steak

Combine all the marinade ingredients in a bowl and stir well. Place the steak in a Ziploc bag and pour the marinade into the bag. Seal the bag, then gently massage the steak to coat it evenly. Refrigerate for at least 1 hour, or up to overnight.

Prepare the Salsa

While the steak is marinating, combine the salsa ingredients in a small bowl and stir to combine.

Cook the Steak

Preheat the Wolf Griddle to 425°F. Lightly coat the surface with a high-heat cooking oil such as avocado, grapeseed, or canola oil, and allow it to heat briefly.

Place the steak on the griddle and sear the first side for 3 to 5 minutes, until well caramelized. Flip the steak and cook the second side for another 3 minutes. Check the internal temperature with a digital thermometer—medium doneness is around 135°F.

Remove the steak from the griddle and let it rest on a cutting board.

Warm the Tortillas

Scrape down the griddle using a bench knife or griddle tool. Warm the tortillas for about 10 seconds per side while the steak rests.

Assemble and Serve

Slice the steak into thin vertical strips. Pile the slices onto warm tortillas, top with salsa, and finish with a lime wedge and a sprinkle of grated Cotija cheese.