salt and pepper
2 Tbsp ground ginger
8 cloves garlic, minced or mashed into a paste
2 limes, halved
2-3 Tbsp hot chili oil
1. Place the steak in a large, shallow glass casserole. Generously salt and pepper; sprinkle with 1 Tbsp ginger; spread half of the garlic over the meat; squeeze one lime over the meat; drizzle with 1-1/2 Tbsp of chili oil. Flip the steak over the repeat on the other side.
2. Cover with plastic wrap and refrigerate for at least 2 hours.
3. Grill over low to moderate heat for 6-7 minutes on each side.
4. Slice the meat across the grain into strips. Put in warmed tortilla with guacamole and/or beans.