The best tacos this Cinco de Mayo are coming off your own griddle 🌮 Ingredients: 1.5 lbs. skirt steak 1 jalapeno, diced & deseeded 1⁄4 C orange juice 1 lime, juiced 1 1⁄2 T garlic paste 1 tsp ground cumin 1 tsp paprika 1⁄2 tsp chili powder 1⁄4 C white onion, diced 2-3 cloves of garlic, minced 1⁄2 tsp salt 1⁄4 C red wine vinegar 1 T minced garlic 1 bunch cilantro, chopped 1/3 C olive oil + 1⁄4 C olive oil Corn tortillas as needed Limes to garnish For the Mexican-Style Chimichurri: 1. Combine white onion and the following five ingredients in a large bowl, then mix in 1⁄4 C olive oil (adjust as needed)until thoroughly combined. Refrigerate until ready to use. For the Carne Asada Tacos: 1. For the marinade, add the jalapeno plus the following six ingredients in a bowl with the remaining 1/3 C olive oil and mix until combined. Next, place the skirt steak in an airtight container and pour in the marinade. Refrigerate for at least 30 minutes and up to 4 hours (overnight is great but unnecessary with a steak of this size). 2. When you’re ready to cook, preheat the griddle to high. Place the steak on the grill and cook for about 12-14 minutes, flipping it halfway through. Once the steak registers 127-130 degrees, remove it from the grill and allow it to rest for 10 minutes. While the steak is resting, warm your tortillas on the griddle before turning it off. To Finish: 1. Carve the steak by slicing against the grain. Ideally, the slices should be 1⁄4 of an inch thick (or as thin as you can slice them). Build your tacos with the sliced steak, prepared chimichurri, and a pinch of lime juice. Serve and enjoy! #CurrentBackyard #Tacos #Foodie #Griddle #CincoDeMayo