Active Time
30 Mins
Total Time
4 Hours 30 Mins
Yield
Serves 4 (serving size: about 4 oz. beef)
Photo: Kelsey Hansen; Prop Styling: Audrey Davis; Food Styling: Adam Hickman

How to Make It

Step 1

Set aside 1/2 cup of the marinade. Place remaining 1 cup marinade and kosher salt in a large ziplock plastic freezer bag. Add steak; seal bag, and massage to ensure steak is well coated. Chill 4 to 12 hours.

Step 2

Preheat grill to high (450°F to 500°F). Remove steak from marinade; discard marinade. Pat steak dry with a paper towel. Place steak on a grill rack coated with cooking spray. Grill, uncovered, to desired degree of doneness, about 5 minutes per side for medium-rare. Remove from grill, and let stand 5 minutes.

Step 3

Cut steak against the grain into thin slices. Drizzle with oil, and sprinkle with sea salt. Serve with warmed reserved marinade, tortillas, queso fresco, avocado slices, radish slices, and fresh cilantro leaves.

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