Carne Asada Tacos

Carne Asada Tacos 2 pounds flank steak Kosher salt and freshly ground black pepper 1 avocado peeled, seeded and thinly sliced, for topping Pico de Gallo for topping Valentina hot sauce optional, for topping 10 white corn tortillas warmed Mexican Rice for serving Marinade: 4 garlic cloves minced 2 limes juiced (about 1/4 cup) 1 large orange juiced (about 1/3 cup) 1 jalapeno minced 1 large handFul fresh cilantro leaves finely chopped Kosher salt and freshly ground black pepper 2 tablespoons white vinegar 1/3 cup olive oil 1 tsp chili powder 1 tsp ground cumin Season steak on both sides with salt and pepper. In a mixing bowl, stir together the marinade ingredients. Place flank steak in a large ziplock bag and pour marinade over steak. Seal and refrigerate, allowing the steak to marinate for 2 - 5 hours, rotating once halfway through marinating.
 Remove steak from the refrigerator. Heat grill to high and brush the grill grates lightly with oil. Lift steak from the bag of marinade, allowing excess marinade to drip off. Place steak on the grill and cook for about 3-5 minutes per side, or until desired doneness (depending on whether you like yours medium rare or well done). Transfer steak to a cutting board, cover with foil and allow to rest 5 minutes. Cut the steak, against the grain, into very, very thin strips. Serve over warm corn tortillas, topped with pico de gallo, sliced avocado and valentina hot sauce (optional). Serve immediately.