Marinated Steak Tacos

Ingredients

Chopped cilantro for the marinade, plus more for garnish

1/2 red onion, chopped

1 Jalapeno or serrano chile, seeds and membrane removed

2 garlic cloves, crushed

Juice from 1 lime

Extra-virgin olive oil

1 tablespoon Worcestershire sauce

1 teaspoon yellow mustard

1 teaspoon onion powder

1 teaspoon paprika

Kosher salt and fresh ground pepper, to taste

2 pounds trimmed skirt steak

12-24 warmed corn tortillas, for serving

Chopped onion, lime weges, sliced radish, fresh cilantro, queso fresca and salsa for garnish

In a food processor or blender, combine the cilantro with the red onion, the chile, garlic, paprika, onion powder, lime juice, 1 tablespoon of olive oil, Worcestershire sauce, mustard and a generous pinch each of salt and pepper. Puree until nearly smooth. Scrape the marinade into a large resealable plastic bag. Add the steak and turn until well coated. Seal the bag and refrigerate for at least 2 hours or overnight.

Remove the steak from the marinade and let stand at room temperature for 15 minutes.

Light a grill or preheat a grill pan. Brush the steak with oil and season with salt and pepper. Oil the grill grates and grill the steak over high heat, turning once or twice, until lightly charred outside and medium-rare within, 5 to 6 minutes. Transfer the steak to a carving board, let rest for 5 minutes and slice across the grain into strips or dice. Lightly fry or grill the tortillas. Serve with the tortillas and garnishes.