Marinate the steak

• Slice the white onion very thinly and remove the stems from the cilantro, keeping the leaves whole.
• Put the steak in a bowl and add the onion, cilantro, dried oregano, cumin, garlic powder, salt and black pepper with a light hand.
• Add the white distilled vinegar and a good squeeze of lime, then mix and press everything into the meat, breaking up any clumps, until fully coated.
• Let the meat marinate for an hour.

Sauté the salsa ingredients

• Add the tomatillos, jalapeños, chopped white onion and garlic to a pan with a little oil.
• Sauté over the heat, moving constantly, until a few brown edges form without burning.
• Pour in a little water and simmer until everything is soft and the liquid has reduced.

Blend the salsa verde

• Transfer the softened vegetables and the remaining juices to the blender.
• Pulse a few times with the pour spout open to release the steam, then blend until puréed.
• Add cilantro, a pinch of salt and lime juice, then pulse again until smooth.
• Taste and adjust the seasoning.

Cook the carne asada

• Heat a little oil on the griddle.
• Add the marinated meat and spread it out for full coverage.
• Toss and turn the meat until cooked through, browned and slightly crisp at the edges.

Build the tacos

• Warm the tortillas on the grill until slightly crisp, using two per taco.
• Add the meat, then top with chopped white onion and cilantro.
• Squeeze lime over the top and finish with the salsa verde.