Mexican carne asada tacos | Juicy grilled street food

Pat the beef sirloin dry with paper towels. In a bowl, mix together the freshly squeezed juice of 1 lime, 2 tablespoons of olive oil, crushed garlic, ground cumin, fine salt, freshly ground black pepper, and half of the finely chopped coriander. Coat the beef in the marinade and let it rest at room temperature for at least 20–30 minutes (or in the fridge for 1–2 hours).

Prepare the fresh salsa (pico de gallo): finely dice the tomatoes, half of the onion, and the jalapeño pepper. In a bowl, toss them together with the juice of the remaining lime, a pinch of salt, and the rest of the fresh coriander. Set aside the other half of the onion for serving.

Heat a heavy cast-iron skillet or grill pan until very hot with the remaining 1 tablespoon of olive oil. Place the marinated beef in the pan and sear quickly for 3–4 minutes per side until a nice caramelized crust forms (seared on the outside, juicy medium on the inside).