- In a blender add Umami Joy Sauce, olive oil, rice vinegar, lime juice, orange juice and zest, cilantro, oregano, garlic, chili powder, ground cumin, salt, and pepper. Blend for 15 seconds. Add 90% to a sealable bag with your skirt steak inside. Marinate while you prep the rest of the meal. Reserve last 10%.
- Dice your avocado, tomato, and onion then add them to a bowl with lime juice and olive oil. Mix then salt to taste. Refrigerate until ready to plate.
- Grate your Oaxaca cheese and add to a bowl.
- Turn your whole grill to high heat and pre heat grill to 500°F. Remove skirt steak from marinade and pat dry. Drop it onto the grill and don’t touch it for 5 minutes. Flip and cook the other side for another 4/5 minutes or until desired temperature. Add to a plate and cover with final 10% of marinade.
- Put corn tortillas on a pan on medium heat. Top with Oaxaca cheese and add another tortilla on top, then weigh them down with another pan. Cook for 2 minutes, flip, and repeat until cheese is melted.
- Cut steak and top tortilla with steak, pico, cilantro and more cheese.
Recipe created in partnership with Jordan Torrey at @FarnumGrindtime
