Instructions: Make the Salsa Cruda: Combine tomatoes, onion, cilantro, garlic, serrano, lime juice and salt. Cover and let stand 30 minutes for flavors to blend. Chill until serving.

Make 1/8-inch diamond cuts over surface of flank steaks on both sides (Scoring the flank steak tenderizes it and allows the marinade to be absorbed more thoroughly). Brush both sides with lime juice.

Combine cumin, coriander, oregano and salt. Toss garlic with spices until blended. Rub spice mixture on both sides of steaks. Cover and marinate 30 minutes or up to 1 day in refrigerator.

Grill steaks over high heat to sear, 4 to 5 minutes. Turn and cook second side to desired degree of doneness, 3 to 4 minutes for rare. Remove from grill to carving board and let rest 10 minutes.

Grill green onions 4 minutes, turn, and grill until hot and slightly charred, 2 more minutes. Slice steaks diagonally across grain into very thin slices. Place each tortilla on hot grill until lightly browned, about 1 minute each side. (Can be kept warm in a cloth napkin or kitchen towel).

To serve, place a few slices of meat in center of toasted tortilla. Top with lettuce, slivered onions and Salsa Cruda. Serve each with grilled onion and lime wedge to squeeze over top.

This recipe yields 12 servings.

NOTES :

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