INGREDIENTS

• 1 pound skirt steak
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, minced
• 1 tablespoon red wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup thinly sliced white onion
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 8 corn tortillas
• 1 jalapeño pepper, thinly sliced
• 1/2 cup diced tomato
• 1/2 cup queso fresco, crumbled

DIRECTIONS

1. Combine the steak, oil, garlic, and vinegar in a large bowl, turning to coat. Refrigerate at least 30 minutes or up to 2 hours. 
2. Remove steak from the refrigerator and let stand at room temperature for 15 minutes. Heat a nonstick grill pan over medium heat until hot. Sprinkle steak with salt and pepper and set on grill pan. Grill 4 minutes per side for medium rare. Transfer to a cutting board and let stand 5 minutes.  Thinly slice across the grain. 
3. Meanwhile, combine the onion, cilantro, and lime juice in a small bowl. Warm tortillas according to package directions. Set 2 tortillas on each of 4 plates and top each with steak, onion mixture, jalapeño, tomato, and queso fresco.