Ingredients

• 1  to 1-1/2 lb. lean boneless beef top sirloin steak, 1 inch thick
• 2  Tbsp. snipped fresh marjoram or oregano or 2 teaspoon dried marjoram or oregano, crushed
• 1  Tbsp. chili powder
• 2  tsp. garlic powder
• 1/4  tsp. salt
• 1/4  tsp. cayenne pepper
• 1  Tbsp. olive oil or vegetable oil
• 12  6- to 8-inch corn or flour tortillas
• 2  tomatoes, chopped
• 1  small onion, chopped
• 4  to 6 radishes with tops, sliced
• 1/2  cup snipped fresh cilantro
• 8  to 10-oz queso fresco cheese, crumbled or Monterey Jack cheese, shredded
•   Lime wedges (optional)

Directions

1. Trim fat from beef; place in shallow dish. In bowl combine marjoram, chili powder, garlic powder, salt, cayenne pepper, and oil; spread on both sides of beef. Cover. Refrigerate 2 to 4 hours.

2. For charcoal grill, cook steaks on rack of an uncovered grill directly over medium coals until desired doneness, turning once halfway through grilling. Allow 14 to 18 minutes for medium-rare (145 degrees F) or 18 to 22 minutes for medium (160 degrees F). (For gas grill, preheat. Reduce heat to medium. Cook steak on grill rack over heat. Cover; grill as above.)

3. While beef is cooking, wrap tortillas in foil. Place on grill during last 10 minutes of grilling, turning occasionally.

4. Cut beef crosswise in slices or chunks. On each tortilla layer beef, tomatoes, chopped onion, radishes, and cilantro. Add crumbled cheese. Serve immediately with limes. Makes 12 tacos.