The Best Steak Tacos (Carne Asada Tacos)

Steps

1. 1
   Use a jaccard tool (or fork) to poke holes all over the steak to tenderize it and help marinade penetrate.
2. 2
   Cut the steak into 6-8 oz portions for easier, more even cooking.
3. 3
   Season both sides generously with salt and let dry brine while preparing the marinade.
4. 4
   Blend oil, soy sauce, chipotles, garlic, spices, bouillon, pepper, cilantro, lime juice, and orange juice into a smooth marinade.
5. 5
   Place steaks in a bag, pour over marinade, toss to coat, and refrigerate overnight for best flavor (same-day works too).
6. 6
   For pico de gallo, combine diced tomatoes (seeded and drained), rinsed diced onion, diced jalapeño, chopped cilantro, lime juice, and salt; let sit ~20 minutes to meld.
7. 7
   Make tortilla dough by cutting cold butter into flour and salt (using a food processor or by hand), then mix in cold water until it forms a dough.
8. 8
   Knead the dough about 2 minutes until elastic, then divide into 12 portions (~40g each) and roll into balls.
9. 9
   Roll each ball into a ~7-inch round, cook in a medium-hot nonstick pan about 90 seconds per side until puffed and lightly browned; keep warm.
10. 10
    Oil the grill well, grill marinated steaks over high heat about 3-4 minutes per side until charred outside and medium doneness inside.
11. 11
    Rest the steak 5-10 minutes, then slice against the grain and cut into 1/2-inch cubes.
12. 12
    Spread mashed avocado on warm tortillas, top with diced steak and drained pico de gallo, then serve.