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The usual choice for grilled steak in Mexico is arrechera, a cut known as skirt steak in English. Flank steak could also be used, but would need to be marinated about twice as long.

• 2 pounds skirt steak
• ¼ cup olive oil
• Juice from a 7-ounce can of pickled jalapeños (jalapeños en escabeche) Reserve the jalapeños for another use or to accompany the steak tacos.

Marinate the steak in a non-reactive container in a mixture of the oil and pickling juice for one half hour, turning once.

Drain off excess marinade and grill, turning once, for 2-3 minutes on each side (approximately 2 minutes for medium-rare.) Cut the steak across the grain to make strips for filling tacos. Serve with a choice of salsas and hot tortillas.

Serves 8.

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