Tacos de carne asada: beef tacos

Ingredients:

• 1 flank steak, trimmed of visible fat
• 1 cup pickled jalapeños, including carrots and onions from a jar
• 8 corn tortillas
• 1/4 cup white onion, coarsely chopped
• 1/4 cup cilantro leaves
• 2 tablespoons arbol pepper salsa
• 1 tbsp rapeseed oil + more as needed

Preparation:

1. Coat one side of the steak with the pickled jalapeño, then turn over and let sit, covered, for 1 hour.
2. Preheat grill or oven to grill mode.
3. Season both sides of the steak with salt and black pepper and place it on a hot grill or in the oven under the broiler. Cook the steak for 5-6 minutes per side (for medium-rare), then cut into 0.5 cm (1/4 inch) pieces.
4. Heat a small skillet and add 1 tablespoon of canola oil. Heat the corn tortillas for 30 seconds on each side, adding more oil as needed. Stack two tortillas, place the meat in the center of each stack, and top with onion and cilantro. Drizzle each taco with 1 teaspoon of salsa de árbol.