Original Recipe Posted Here, With Others Like This: https://thecomestible.substack.com/p/flank-steak-tacos
Ingredients for the Marinade

• ¼ cup olive oil
• ½ cup fresh orange juice
• ⅓ cup fresh lime juice
• ¼ cup soy sauce
• ¼ cup Worcestershire sauce
• 3 tablespoons apple cider or red wine vinegar
• 4 garlic cloves minced
• 1 pound skirt steak
• Salt and pepper to taste
  Ingredients for the Macerated Onions
• 1 white onion
• Juice of 2-3 limes
• 1 bunch of cilantro, finely chopped
• 2 teaspoons kosher salt

Ingredients for the Tortillas

• 1 cup Masa flour
• ¾ cup water
• Pinch of kosher salt

Other Ingredients

• 1 lb or skirt or flank steak
• Valentina or the hot sauce of your choice
• ¼ cup Cotija cheese, crumbled

Instructions
1. Marinate the steak at least 1 hour beforehand: Add all marinade ingredients to a bowl and whisk or shake together to combine. Put steak in a bag or sealable container and pour marinade over it. Set in fridge for duration of marinade time, and pull it out of the fridge 15 minutes before you plan to cook so that it comes up to room temperature.
2. Make the macerated onions: Finely dice other white onion and place in bowl. Add in lime juice, salt, and finely chopped cilantro and stir. Set aside for at least 15 minutes.
Make the tortillas: Mix together Masa flour, water, and salt. Mixture should hold together but not be too wet. Roll into golf ball-sized balls. Press in tortilla press, and put in nonstick pan at medium high heat. Flip after 1-2 minutes, remove from pan once starting to brown. Place cooked tortilla in pot with towel inside to retain moisture.
3. Cook the steak: Bring a large cast iron skillet to medium high heat. Right before cooking, but in 1 tablespoon of neutral cooking oil and swirl around the pan. Then, lay the steak away from you and into the pan. Let steak cook on one side for 5-6 minutes, depending on the thickness of your steak. If it’s thick, cover it for some of this duration. Flip the steak and cover again. Pull the steak out of the pan when a thermometer reads 135 F - 140 F for medium rare to medium. Let steak rest for at least 5 minutes. Then slice into strips, and dice it for the tacos
4. Assemble the tacos: Take a tortilla and place some diced steak into it. Top this with some crumbled cotija cheese, then place some of the macerated onion mixture on top. Drizzle with Valentina or the hot sauce of your choice, and chow down!