Centro Cultural Hispano’s Steak Tacos Recipe:
(Makes about 8 tacos)

2 pounds flank steak or skirt steak 
Ground black pepper
Pinch of Oregano
1 tablespoon cooking oil
8 Corn tortillas

Pico de Gallo
4-6 plum or vine-ripe tomatoes, chopped
½ large onion, chopped
Handful fresh cilantro, chopped 
2 lemons
1 lime
Ground black pepper

Directions for Pico de Gallo:
1. Start by cutting the tomatoes into little cubes.  Try to cut your ingredients about the same size. After you are done cutting put the tomatoes in a mixing bowl. 

2. Cut the onion and add it to your mixing bowl.  

3. Chop the cilantro as finely as you can and add to the mixing bowl.  

4.  Add the juice of the lemons and lime.  Make sure to take out the seeds.

5. Add salt & pepper, mix and enjoy!

Directions for Meat:
1. Season the meat with salt, pepper, oregano and garlic on both sides. Heat a skillet or grill pan over high heat and add the cooking oil. Add the meat to the pan and sear for 2 minutes on each side.  Once both sides are seared turn the heat to medium, cover and let it finish cooking for another 2-3 minutes.

2. Let the meat rest for 5 minutes before cutting it.  Once the meat has rested cut the steak into small pieces or thin slices, whatever you prefer.

3. Place the tortillas in a skillet over medium heat and cook for about 30 seconds on each side. If you would rather not used a skillet you can char the tortillas directly over the gas flames for a few seconds using tongs.

4. Once your tortilla is ready fill it with steak and top it with pico de gallo.  Enjoy!