Carne Asada Tacos

Directions

1. In a food processor or blender, blend cilantro, chipotle chile, adobo sauce, scallions, garlic, lime zest, lime juice, orange zest, orange juice, oil, Worcestershire sauce, cumin, salt, and pepper until smooth. Place steak in a large resealable bag and pour in the marinade. Press air out of the bag and massage marinade into the steak. Refrigerate for at least 4 hours or up to overnight.
2. Prepare a grill for medium-high heat, heat for 5 minutes (or preheat a large cast-iron skillet over medium-high heat, or use a grill pan). Pour a small amount of oil onto a wad of paper towels and rub grates until coated with a thin layer of oil. Repeat if needed to make sure the grates are coated.
3. Using paper towels, pat excess marinade from the steak, season both sides with a heavy pinch of salt and pepper. Grill steak until just browned on one side, about 3 minutes. Flip and continue to grill until the second side is browned and an instant-read thermometer inserted into the thickest part registers 125°,, 2 to 3 minutes more. Transfer steak to a cutting board, tent with foil, and let rest for 5 minutes.
4. Meanwhile, reduce grill heat to medium and grill tortillas until just toasted, 20 to 30 seconds per side. (alternatively, use the flame burner on a gas stove to char the tortillas.) Transfer tortillas to a platter. Slice steak against the grain into bite-sized pieces. Top each tortilla with steak, onion, cilantro, radishes, cotija, and salsa verde.