Take taco night to the next level. Grill indoors or on an outdoor BBQ. My preference is to serve on a warn corn tortilla but flours works too. If you can’t find Mexican cheese, try using feta!

1. In a large zipper plastic bag or glass dish with lid, combine oil, garlic, juices of orange and lime, oregano, cumin and a pinch of salt and pepper. Add flank steak to marinade and coat. Let sit for at least one hour or place in fridge for up to 8 hours.
2. When you are ready to cook, pre-heat your grill to a medium-high heat. Brush the grill with oil. Remove steak from marinade and shake off any excess. Place steak on grill and cook for about 3 to 5 minutes on each side, flipping once, until medium-rare or the internal temperature reads 135℉.
3. Remove from heat onto a cutting board and let rest for a minimum of 5 minutes. Using a sharp chef’s knife, cut against the grain making 1/4” slices. Serve on warm tortillas with your favourite toppings.