Steak Tacos
1 pound flank or skirt steak, frozen for 30 minutes
4 tablespoons (1/4 cup) Mazola® Corn Oil, divided
3 tablespoons tamari or reduced sodium soy sauce
3 tablespoons freshly squeezed lime juice
3 cloves garlic, finely minced
2 teaspoons chili powder
½ teaspoon ground cumin
½ teaspoon dried Mexican oregano
8 taco-sized flour tortillas heated on skillet lightly coated with Mazola® Corn Oil until lightly charred.
Toppings:
Cotija cheese
Chopped cilantro
Pickled jalapeno
Lime wedges
In large bowl, combine soy sauce, lime juice, 2 tablespoon Mazola® Corn Oil, minced garlic, chili powder, cumin and oregano. Remove steak from freezer and slice thinly across the grain. Place in bowl with marinade. Stir to cover. Marinate 45 minutes to 2 hours. Heat 2 tablespoons of oil in large skillet over high heat. Add steak to hot oil. Sear on both sides for about 1 minute. Immediately reduce heat to medium high. Add reserved marinade. Cook, stirring often, until marinade has reduced to half, about 3-4 minutes. Divide steak among warmed tortillas. Top with a sprinkling of chopped cilantro, crumbles of cotija cheese and pickled jalapeño. Serve immediately with lime wedges.
