The Latin American philosophy for steak is simple: marinate, then grill over a very hot flame, very quickly (preferably with ...

In a bowl, combine canola oil, white vinegar, lime juice, garlic powder, sliced jalapeño, chopped cilantro, cumin, and salt.

Step 2: While flank steak cooks, peel cucumber; cut in half and scrape out seeds, then slice widthwise into half-moons. Thinly slice green onion. Chop cilantro. In a medium bowl, combine cucumber ...

Add the flank steaks ... the sliced steak and any accumulated meat juices. Scatter the avocados, Cotija cheese and remaining 1/4 cup of cilantro on top and serve immediately with lime wedges.