First, let’s prep that marinade. Mince your garlic really fine – you want the pieces about the size of grains of sand so they’ll really infuse into the meat. In a bowl, mix the minced garlic with cumin, chili powder, lime juice, and olive oil until it forms a reddish-brown paste.

Take your steak and pat it dry with paper towels – this helps the marinade stick better. If you’re using skirt steak (my favorite for this), make sure all that silvery membrane is trimmed off or your tacos will be chewy. Rub the marinade all over the meat, really working it in with your hands. Cover and refrigerate for at least 1 hour, though 4 hours will give you better flavor.

Dice one of your onions into small cubes (about 1/4 inch) and roughly chop your cilantro. Mix these together in a bowl – this is your taco topping. Cut your limes into wedges and set everything aside.

About 30 minutes before cooking, take the meat out of the fridge. Heat your largest skillet (cast iron is perfect) over medium-high heat until it’s seriously hot.

Add your vegetable oil to the pan and let it heat until it’s shimmering. Season your meat generously with salt and pepper on both sides, then lay it in the hot pan.

For medium-rare (the way street tacos should be), cook about 4-5 minutes on the first side until you see a nice brown crust forming. Flip and cook another 3-4 minutes on the other side. The meat should feel like the fleshy part of your thumb when you make an OK sign – slightly firm but with some give.

Transfer the meat to a cutting board and let it rest for at least 5 minutes – this keeps all those tasty juices from running out when you slice it. While it’s resting, cut your other onion into thin rings and quickly sear them in the same pan until they’re soft and starting to brown at the edges.

Slice your meat AGAINST the grain into thin strips (about 1/4 inch thick). You should be able to see the muscle fibers running in one direction – cut perpendicular to those lines. This makes your tacos tender instead of chewy.

While you’re slicing the meat, warm your tortillas. If you don’t have a gas stove, warm them in a dry skillet. Keep them wrapped in a clean kitchen towel to stay warm and soft.

To assemble, stack two warm tortillas together (street-style always uses two!), add a few strips of meat, some seared onions, and top with your fresh onion-cilantro mixture. Serve with lime wedges and your choice of additional toppings.