1 1/2 pounds flank steak or flap meat
1/2 cup fresh cilantro
2 scallions, roughly chopped
3 garlic cloves, roughly chopped
1/2 teaspoon ground cumin
1 jalapeno, roughly chopped (ribs and seeds removed if you don't like it too hot)
1/4 cup vegetable oil
1 tablespoon lime juice
1 tablespoon kosher salt (or 1 1/2 teaspoons table salt)
1/2 teaspoon pepper
1/2 teaspoon sugar
White corn tortillas

Cut the meat lengthwise into 4 strips. Poke it all over with a fork, about 10 pokes per side, all four sides. Place in a rectangular baking dish and sprinkle liberally with the salt.

Pulse 10 to 12 times in a food processor, stopping half way to scrape down sides and add oil. Continue pulsing to make a paste, about 6 to 8 seconds. Put 2 tablespoons paste in a bowl and whisk in 1 tablespoon lime juice.

Rub the herb paste into the meat, giving it a good massage. Cover with plastic wrap and refrigerate for 30 minutes. Remove from the refrigerator and use a paper towel to rub off the herb paste. Heat 2 tablespoons oil in a medium skillet until barely smoking. Season the meat with the pepper and sugar. Sear 1 to 2 minutes on both flat sides until well-browned. Stand on edges to brown, so all four sides are nicely browned. Transfer to a cutting board and cut across the grain into 1/8 inch slices and put into a bowl with the last of the herb paste.

Toast the tortillas by setting directly on the burner over medium heat until just lightly browned. Place the meat in each tortilla with pickled onion, fresh cilantro, and a squeeze of lime juice.

Pickled Onion Condiment:
1 red onion, sliced
1 cup red wine vinegar
1/3 cup sugar
1/4 teaspoon salt
2 jalapenos sliced into rings


Combine wine vinegar, sugar, salt, and peppers in a saucepan. Heat at medium until sugar is dissolved and it comes to a simmer and starts to steam. Pour over the onions, toss together, and cover loosely with plastic wrap. Let sit 30 minutes until it comes to room temperature. The onions will get soft.