• Step 1: In a large resealable bag or shallow dish, combine the flank steak, olive oil, lime juice, garlic, chili powder, cumin, oregano, salt, and black pepper. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours, allowing the flavors to fully infuse the meat.
• Step 2: Preheat your grill or grill pan to high heat. Remove the flank steak from the marinade and discard the marinade. Grill the steak for 3-5 minutes per side, or until it reaches your desired level of doneness. Transfer the steak to a cutting board and let it rest for 5-10 minutes.
• Step 3: Slice the steak against the grain into thin strips or bite-sized pieces. Warm the corn tortillas according to package instructions, either in a dry skillet or by wrapping them in a damp paper towel and microwaving for 30 seconds.
• Step 4: To assemble the tacos, place a few slices of the carne asada onto each warm tortilla. Top with diced onion, chopped cilantro, a squeeze of fresh lime juice, and your favorite salsa.