1

Pat the steak dry with paper towel and place in a large bowl or baking dish. Drizzle half of the olive oil, half the lime juice and half the zest, cumin and oregano over the steak. Rub evenly over the steak and flip it over to coat all sides. Cover and refrigerate for one hour. When ready to cook, take it out of the fridge about 25 minutes before.

2

Pat the steak dry with paper towel and season well with salt and pepper. Heat a large cast iron skillet over medium-high heat and drizzle in the avocado oil. Once hot, place the steak in the skillet and cook until browned and seared on one side, about six to seven minutes. Flip the steak and cook on the other side, adjusting the heat as needed, for about six to seven minutes longer, depending on thickness and desired doneness.

3

Remove the steak and set aside in a baking dish or large bowl and let it rest for 15 minutes.

4

Meanwhile, in a small bowl, add the remaining olive oil, remaining lime juice and zest, cilantro and garlic. Stir to combine.

5

Slice the steak against the grain in thin slices and then roughly chop and set aside in a bowl. Drizzle the garlic-cilantro mixture over top and toss to combine. Season with flaky salt (optional).

6

When ready to serve, assemble the tacos by spreading the mashed avocado on the tortilla and topping with steak, red onion and cheese. Drizzle with crema, hot sauce or extra lime juice if using. Enjoy!