2 pounds flank steak, trimmed of excess fat
1 cup canned pickled jalapenos, including the carrots and onions that come with it
Extra-virgin olive oil for coating the pan
1 tablespoon salt
1 tablespoon freshly ground black pepper
16 corn tortillas
1 medium white onion, chopped
1/2 cup chopped cilantro
1/4 cup salsa
2 limes, cut in wedges, for serving
Lay the flank steak on a flat surface and cover it with the jalapeno mixture, then roll the meat up like a pinwheel. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat.
Preheat an outdoor grill or a ridged grill pan over a medium-high flame (you can also use a broiler).
Brush the the grates with a little oil to prevent the meat from sticking.
Unroll the flank steak and scrape off the jalapeno mixture. Season the steak on both sides with the salt and pepper. Grill (or broil) for 7 to 10 minutes per side, burning once, until medium-rare.
Remove to a cutting board and let rest for 5 minutes to allow the juices to settle, then slice across the grain into 1/4-inch-thick pieces.
Heat a large dry skillet over a medium flame. Warm the tortillas for 30 seconds on each side, until toasty and pliable.
To make the tacos, stack 2 warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with some onion and cilantro.
Drizzle 1 1/2 teaspoons of salsa on top of each taco and garnish with lime wedges.
Serves 4.
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