2 chipotle peppers plus 2 tablespoons of adobo sauce from the can
1/2 cup of cilantro leaves and stems (or a large fistful)
1 tablespoon of cumin
1 teaspoon cinnamon
1 teaspoon kosher salt
For the Tacos:
1 1/2 pounds of flat iron steak
Chopped cilantro leaves
Marinate the Steak:
Make a few holes in the steak with a big knife, keeping in mind that you want to make the marks with the grain. Place the steak into a gallon-size freezer bag.
In a blender, combine the orange juice, garlic cloves, chipotle peppers and adobo sauce, cilantro, cumin, cinnamon and kosher salt. Blend until smooth then transfer to the freezer bag with the steak and chill for 1 hour to overnight.
Make the Steak Tacos:
Allow the steak to come to room temperature before grilling, about 20 minutes. Oil the grill grates with grapeseed oil and preheat them on high heat.
Reduce the heat to medium-high and roast for 10 minutes on each side or until cooked to your desired doneness.
Allow 10 minutes for the steak to rest before cutting it with a sharp knife.
Warm the tortillas in a pan over a gas burner or on the barbecue. Serve the tacos with sliced avocado, chopped onion, tomatoes, cilantro, queso fresco, and a squeeze of grilled limes or sliced jalapeño if desired.