1head romaine lettucegrilled (see below, if desired) and then chopped into bite size pieces
Avocadosliced into wedges
Limessliced into wedges
Instructions
Place the steak in a large Ziploc bag or an airtight container of your choice. Cover with the marinade and let rest for 1-6 hours. Avoid letting the steak marinate for over 8 hours, it will run the risk of becoming soft or mushy.
When you are ready to grill the meat, let it rest on the counter for about an hour to bring it closer to room temperature first. Preheat the grill to medium-high heat.
Grill the meat for about 3-7 minutes on each side. Watch closely to avoid over cooking the steak. The cooking time will vary greatly, depending on the thickness of your steak. We grilled ours for just 3-4 minutes on each side and it was perfectly medium rare.
Let the meat rest for at least 5-10 minutes prior to cutting it. Slice the steak as thinly as possible across the grain on a diagonal. Cover loosely with foil to keep warm until serving.
To assemble the tacos, warm the tortillas (either in a hot skillet or in a microwave) and then top with slices of the beef, lettuce, pico, cheese and avocado. To assemble a salad, layer the plates with lettuce, beef, pico, cheese and avocados as desired. Garnish with limes. Enjoy!