¼ cup of Mexican Crema table cream (or sour cream)
4 limes, quartered
Rub the steak with the Black Tuxedo and allow it rest on the steak for a few hours.
Take the steak out of the fridge and let sit, uncovered, for 30 minutes. While that is happening, light your grill and put on medium-high, direct heat (approximately 425°F).
Place steak on the grill and cook, flipping a few times during the cook, until internal temperature hits 124°F (steak will rise when resting to 128°F/130°F making it medium-rare).
Place on a cutting board and let rest at least 10 minutes. Slice into strips by cutting the steak against the grain.
Throw the corn tortillas onto the grill to get them lightly colored.
Take a platter and layout the tortillas. Start with meat, then a drizzle of Mexican table cream, some chopped white onions, cilantro, squeeze of lime and cotija cheese to finish. Crack a super cold Mexican pilsner or lager and enjoy!