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    "yield": "serves 4",
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      "cookMin": 15,
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    "ingredients": [
      "1 1/2 lb skirt or flank steak",
      "12 corn tortillas",
      "3 garlic cloves, minced",
      "1 white onion, finely chopped",
      "2 tablespoons olive oil",
      "2 limes, cut into wedges",
      "1 cup salsa or pico de gallo",
      "1/2 cup chopped fresh cilantro",
      "1 teaspoon ground cumin",
      "1 teaspoon ground black pepper",
      "1 1/2 teaspoons kosher salt"
    ],
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        "text": "Pat the steak dry.\nRub both sides with the olive oil, salt, pepper, cumin, and garlic.\nLet it sit at room temperature 15 to 20 minutes while the grill heats."
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        "text": "Heat a grill or grill pan to high until it is smoking hot.\nGrill the steak without moving it until well browned, 3 to 5 minutes per side for medium-rare on a typical skirt or flank steak.\nPull when a thermometer in the thickest part reads 145°F, or a little under if you like it pinker after the rest."
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        "text": "Move the steak to a cutting board and rest 5 to 10 minutes.\nSlice thinly across the grain.\nSqueeze a little lime over the sliced steak."
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        "text": "Warm the tortillas on the grill or in a dry skillet until soft and lightly toasted, about 30 seconds per side.\nKeep them wrapped in a clean towel so they stay pliable."
      },
      {
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        "text": "Build the tacos: warm tortilla, sliced steak, chopped onion, cilantro, salsa, and a squeeze of lime.\nServe warm."
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