Fleur de sel (or coarse sea salt)for topping (optional)
Instructions
In a medium-sized prepping bowl, whisk together the cilantro, olive oil, lime juice & zest, garlic, red chili flakes, salt and pepper for the marinade until well-combined.
Place the meat in between two sheets of plastic wrap and pound generously with a meat-tenderizing mallet.
Place the meat in a ziploc bag and pour in the marinade - seal the bag and shake it to coat entirely. Place it in the fridge and allow to marinate at least 8 hours or overnight.
Turn oven onto broil.
Once the meat is marinated, heat up a cast-iron grill or skillet. Place the meat on the grill and brown on both sides (about 2mins each side).
Once browned, place in the oven to broil for 2-3 mins for medium-rare or more (this depends on how you like your meat done). Keep a close eye, to ensure it does not burn.
Remove from oven, wrap in foil and let rest for 5 mins.
Slice against the grain and sprinkle with fleur de sel or coarse sea salt, before serving.
Serve with all taco fixings and tortillas (homemade corn tortillas, preferably).
Notes
Can alternatively be cooked on the BBQ in summer months.