For the Steak Marinade:

• ⅓ cup fresh orange juice

• ¼ cup fresh lime juice

• ⅓ cup soy sauce

• ⅓ cup olive oil

• 4 garlic cloves, minced

• ½ cup chopped cilantro (stems included)

• ½ tsp ground cumin

• ½ tsp ground coriander

• ½ tsp chili powder

• Optional: 1–3 tsp adobo sauce (from canned chipotles)

For the Cilantro Chimichurri Sauce:

• 1 bunch cilantro (about 1 cup packed)

• 1 bunch Italian parsley (about 1 cup packed)

• ¼ cup fresh lime juice

• ½ cup olive oil (adjust as needed)

• ¼ cup chopped onion

• 2 garlic cloves

• 2 tsp ground cumin

• 2 tsp ground coriander

• ¾ tsp kosher salt

• ½ jalapeño pepper (adjust to taste)

For the Tacos:

• 1.5 to 2 lbs flank or skirt steak

• 16 small corn tortillas (4-inch)

• Pickled red onions or radishes

• Fresh lime wedges

For the Pico de Gallo:

• 4 ripe tomatoes, diced

• ¼ cup finely chopped onion

• 1 jalapeño, seeded and minced

• 2 tbsp fresh lime juice

• ¼ cup chopped cilantro

• Salt to taste