These Carne Asada Tacos are flavorful, tender and exquisitely charred thanks to marinated flank steak and the intense charcoal heat from the grill. Serve it thinly sliced on warm tortillas with only a few toppings, just like they do in Mexico. Serves 4 to 8. 1 recipe Yucatán-Inspired Marinade 2 lbs skirt steak Neutral oil Kosher salt and freshly ground black pepper 8 tortillas (5 to 6” diameter), corn or flour 1 small white onion, finely diced 4 oz cotija cheese, crumbled ½ cup loosely packed cilantro leaves Lime wedges 1. Transfer marinade to a gallon-size plastic bag, add steak and toss a few times to coat. Marinate for at least 2 hours and up to 2 days. 2. Heat the grill for direct grilling. Remove meat from the marinade and pat dry on both sides with paper towels. Spray or brush each side with oil and season with salt and pepper. 3. Grill steak on both sides until charred and cooked to medium rare, about 6 minutes per side. For rare, remove the steak at 120°F to 125°F; medium-ra...