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Place steak in a shallow dish. In a small bowl, combine marjoram (or oregano), chili powder, garlic powder, salt, cayenne and oil; spread on both sides of beef. Cover and refrigerate for 2 to 4 hours.
Grill steaks on the rack of an uncovered charcoal grill directly over medium coals until desired doneness, turning once halfway through grilling. Allow 14 to 18 minutes for medium-rare (145°F) or 18 to 22 minutes for medium (160°F). (For a gas grill, preheat. Reduce heat to medium. Place steak on grill rack over heat. Cover; grill as above.)
While beef is cooking, wrap tortillas in foil. Place on grill for the last 10 minutes of grilling, turning occasionally.
Cut beef crosswise in slices or chunks. On each tortilla, layer beef, tomatoes, chopped onion, radishes and cilantro. Add cheese. Serve immediately, with limes if desired.