Tacos de Carne Asada

1 jalapeno pepper, seeded and minced

3 cloves garlic, minced

1 teaspoon kosher salt

1 teaspoon fresh ground black pepper

½ cup olive oil

2 limes, juiced

1 orange, juiced

2 tablespoons white vinegar

2 pounds flank steak, trimmed of fat

salt and ground black pepper to taste

Combine jalapeno, garlic, kosher salt, and 1 teaspoon black pepper in a mortar. Grind into a paste.

Pour lime juice, orange juice, and vinegar into a glass bottle or lidded container; add garlic mixture and shake well. Place steak in a shallow bowl and pour marinade over. Cover with plastic wrap and refrigerate until steak absorbs flavors, 4 to 6 hours.

Preheat grill for medium heat and lightly oil the grate.

Remove steak from the marinade and place on a cutting board. Season with salt and pepper and slice against the grain into thin strips.

Grill until slightly charred and light pink in the center, about 5 minutes per side.