1smalljalapeno(adjust according to your spiciness preference)
2largeripe tomatoes, or 3-4 Roma
¼ cupchopped cilantro
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Cut skirt steak into bite-sized pieces and place in a large bowl or a gallon-sized resealable bag.
Mix the soy sauce, lime juice, 1 tablespoon of canola oil, and spices together, then pour over the steak. Cover tightly or seal the bag, and refrigerate for at least 30 minutes or up to 4 hours.
Finely chop the onion, jalapeno, tomatoes, and cilantro and mix together in a small bowl. Add in lime juice and salt and stir together. Taste and adjust ingredients to your flavor preference. Refrigerate at least 15 minutes. (This pico de gallo can be made in advance. It is will keep in the refrigerator, covered, for 3-4 days.)
Heat 1 tablespoon canola oil in a large skillet over medium-high heat. Add steak and cook, stirring occasionally, 5-6 minutes, or until it reaches your desired doneness.
Serve steak in a warm tortilla, topped with pico de gallo.