Grilled Beef Tacos

Prepare a fire in a charcoal grill.

FOR THE SALSA:
In a food processor fitted with the metal blade, combine the tomatoes, chilies, lime juice, salt and black pepper and purée until very smooth. Pour into a bowl and set aside. You should have about 1 1/4 cups. Prepare all the garnishes and place in separate bowls.

FOR THE TACOS:
Ten minutes before the grill is ready, season the steaks evenly with salt and black pepper, rub with the garlic and olive oil and then drizzle evenly with the lime juice.

Just before grilling the steaks, warm the tortillas on the grill: Fill a shallow pan with water and, one at a time, briefly dip each tortilla in the water and immediately place on the grill rack. Grill for 30 seconds, then turn and grill for 30 seconds longer. Stack the tortillas as they come off the grill and wrap them in a damp towel and then in aluminum foil until serving. (They will keep warm for up to 30 minutes.)

When the fire is very hot, place the steaks on the grill rack about 3 inches from the coals and grill, turning once, until evenly caramelized on the outside but still pink in the center, 1-2 minutes per side.

Transfer the steaks to a cutting board and let rest for 3-5 minutes before slicing. Using a sharp knife, cut across the grain into slices 1/4 inch thick. Serve immediately with the warmed tortillas, salsa and garnishes. Let diners assemble their own tacos at the table.