Instructions: Make the Chinese-Mex Pepper Rub: On a hard surface, coarsely crush the peppercorns, cumin and coriander seeds. Heat a dry saute pan over medium heat. Add the crushed spices to the pan and toast 3 to 5 minutes, shaking pan. Add remaining ingredients to the hot mix and toss. Place in an airtight jar until needed.

Coat the meat with the pepper rub. Wrap meat tightly in plastic wrap and refrigerate overnight.

A couple of hours before cooking, remove meat from the refrigerator and slice flank steak very thin against the grain. In a baking dish, put a layer of sliced steak. Top this with a layer of orange and onion slices. Repeat the two layers until all of the meat, oranges and onions are layered. Cover dish and marinate in the refrigerator about two hours.

When ready to cook, light a barbecue. Place the marinated meat on the grill, sprinkle lightly with salt to taste, and grill meat to desired degree of doneness.

Lightly grill the scallions and jalapenos, giving them a squeeze of fresh lime when done, and warm the tortillas on the grill.

To serve, place two slices of beef on half a tortilla, top with a teaspoon of salsa and a few sprigs of cilantro. Fold tortilla in half and serve with the grilled scallions and jalapenos on the side.

This recipe yields 16 tacos.

Yield: 16 tacos

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