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Extra-crispy grilled tortillas topped with carne asada and melted cheese are a Northern Mexican specialty. This high protein, carnivore-friendly dish is a fresh, crunchy, smoky delight.
In a shallow dish, whisk together olive oil, lime juice, kosher salt, pepper, and garlic powder. Add the flank steak and marinate at least 30 minutes at room temperature or up to 2 hours in the fridge.
Preheat a grill or grill pan over high heat. Once hot, grill the marinated steak for 3-4 minutes per side until charred and medium-rare. Let rest for 5 minutes, then slice across the grain into thin strips.
Reduce grill heat to medium. Place corn tortillas directly on the grates and grill for 1-2 minutes per side until crisp but still pliable.
Sprinkle each tortilla evenly with shredded Oaxaca cheese and continue grilling until the cheese is melted and bubbly, about 1 minute.
Top each cheesy tortilla with sliced carne asada, diced white onion, and fresh cilantro. Serve immediately while hot and crispy.
