Carne Asada Tacos

Ingredients

• 1/2 cup white vinegar
• 2 tbsp chili powder
• 2 tbsp extra-virgin olive oil
• 2 3/4 tsp salt, divided
• 1 tsp garlic powder
• 2 lb flank or skirt steak, trimmed and cut into 3 equal portions
• 1 lb tomatoes, chopped
• 2-4 fresh jalapeño peppers or serrano chiles, seeded and finely diced
• 1/2 cup chopped onion
• 1/2 cup chopped fresh cilantro
• 1 ripe but slightly firm avocado, diced
• Juice of 1 lime
• 16 5- to 6-inch corn or whole-wheat flour tortillas, warmed
• 1/3 cup crumbled Cotija cheese (see Tip) or other shredded cheese

Instructions

1. Whisk vinegar, chili powder, oil, 2 teaspoons salt and garlic powder in a 9-by-13-inch baking dish. Add steak and turn to coat. Cover and marinate in the refrigerator for at least 1 hour and up to 24 hours.
2. Make salsa about 20 minutes (and up to 2 hours) before cooking the meat: Gently combine tomatoes, jalapeños (or chiles) to taste, onion, cilantro, avocado, lime juice and the remaining 3/4 teaspoon salt in a medium bowl.
3. Position rack in upper third of oven; preheat broiler.
4. Place the steak on a rimmed baking sheet (discard the marinade). Broil for 3 to 4 minutes per side for medium. Transfer to a clean cutting board and let rest for 5 minutes. Thinly slice against the grain. Serve the steak wrapped in warm tortillas and topped with salsa and cheese.