This recipe requires marinading the protein at least overnight
- 1 pound flank steak (or skirt steak)
- 1⁄2 cup soy sauce
- 4 cloves sliced garlic
- 1⁄4 cup olive oil
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 package corn tortillas
- 3 cups shredded cheddar cheese (or prepackaged shredded cheese Mexican blend)
Whatever you like to put on your tacos:
- Hot sauce
- Pico de gallo
Mix together the 1⁄2 a cup of soy sauce, 4 cloves of sliced garlic, 1⁄4 cup of olive oil, 1 teaspoon of salt, 1⁄2 a teaspoon of black pepper, 1 teaspoon of cumin, and 1 teaspoon of oregano in a bowl or large plastic storage bag. Add the 1 pound of flank steak to the mixture, make sure to coat all surfaces of the steak, then leave in the fridge to marinade at least overnight or up to 24 hours.
Remove the flank steak from the marinade, discard the marinade.
Heat a grill or large saute pan to high heat. Cook to desired degree of doneness. Allow the meat to rest at least 10 minutes before thinly slicing against the grain.
Using a skillet pan or saute pan set to medium-high heat, make sure to wait for the pan to reach temp otherwise the shredded cheese will stick. Place one corn tortilla in the pan and sprinkle desired amount of shredded cheese on top of the tortilla. Make it a little messy as the shredded cheese that hangs over the sides of the tortilla will melt creating a finished bat wing look. Cover the shredded cheese with a second corn tortilla, cook until the cheese is melted, flip only once.
Assemble and enjoy