Carne Asada

Pat the beef steak dry, trim off any excess silver skin if needed, and place it in a non-metal dish.

For the marinade, combine 120 ml lime juice, 60 ml orange juice, 2 tbsp olive oil, 3 finely minced garlic cloves, 1 finely chopped jalapeño, 15 g chopped cilantro, 1 tsp salt, and 0.5 tsp black pepper.

Pour the marinade over the steak, turning to coat it evenly, cover, and refrigerate for 3 hours. 15 minutes before grilling, remove the steak, drain off the marinade, and pat the meat dry with a paper towel.

Preheat a charcoal or gas grill to medium-high heat; the grate should be very hot.

Grill the steak for 6–8 minutes per side, flipping once, until nicely charred on the outside and cooked to your desired doneness.

Transfer the meat to a cutting board, let it rest for 5 minutes, then slice thinly against the grain.

Warm 8 corn tortillas on the grill for 20–30 seconds per side. Serve the carne asada in the tortillas with half of the thinly sliced white onion, the remaining cilantro, and a third lime cut into wedges.