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for the best taste.
Preheat a grill or grill pan to high heat. Remove the steak from the marinade and drain off the remaining marinade.
Grill the steak for 4-6 minutes on each side, depending on the thickness and desired doneness.
Transfer the steak to a cutting board and let it rest for 10 minutes before slicing it.
Cut the steak into thin slices against the direction of the fibers, then cut into bite-sized pieces.
Reheat the corn tortillas on the grill or in a dry frying pan until tender and lightly browned.
Fill each tortilla with shredded meat asada and sprinkle with chopped onion and fresh cilantro on top.
Serve with lime wedges, salsa, and optional cotija cheese or avocado.
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