2 Jalapeños or other Hot Peppers (halved & seeded)
4 cloves Garlic (peeled)
2 tablespoon Black Pepper (freshly ground)
0.5 cup Lime Juice (freshly squeezed)
2 bunches Cilantro (stems & leaves)
1 cup Olive Oil
2 teaspoon Kosher Salt
2 Shots Blanco Tequila (one for you, one for the marinade!)
2 pound 100% Grass-fed London Broil
1 package 100% Corn Tortillas
Place all ingredients except for the meat in a blender and blend on high for about a minute to create the marinade. Place meat in a gallon-size Ziploc bag, cover with marinade and seal. Place meat in the refrigerator overnight, preferably for 24 hours.
After the meat has finished marinading, set up your grill for direct grilling (meaning the heat of the coals or the gas burners should be directly below the grates / food). Brush grill grate with a cooking oil (grapeseed, vegetable, canola, olive, etc.). Remove meat from marinade and brush off excess marinade.
Place meat on the hot side of the grate for about 3 minutes, then sear it on the other side, over the hot part of the grate, for another 3 minutes.
Lower the heat on the grill (or move meat to the cooler part of the grill) and cook for another 3 to 6 minutes. The internal temperature should not exceed 130 degrees.
Place meat on a cutting board and let it rest for 10 minutes. Slice it thin, against the grain and reserve for tacos.