Toppings
Hot pickled jalapeño rings
Crumbled Queso Fresco or Cotija cheese
Cilantro leaves
Thinly sliced red onion
Chopped white onion
Sour cream
Green salsa
Shredded cabbage
Diced tomatoes
Sliced avocado dressed with lemon or lime juice and salt
Finely sliced radishes
Lime wedges, for squeezing
Hot sauce or Siracha
Avocado slices

Chop the chipotle peppers, with the adobo sauce. Add to a large plastic food storage bag. Add the lime juice, honey, Worcestershire sauce, oregano, garlic and vegetable oil. Mash up the bag with your hands to combine.

Season the steak with salt and lots of black pepper. Drop it in the bag and press out most of the air as you seal up the bag. Massage the marinade evenly around the meat and marinate in the fridge for at least 2 hours, longer, if possible.

Bring the meat to room temperature. Pre-heat a grill or BBQ and cook to your desired doneness. (I like medium-rare)

Let the meat rest for 5-10 minutes, then thinly slice against the grain. Dress each portion of sliced steak with more lime juice, cilantro and salt. Serve with charred hot tortillas and toppings of your choice.