1 to 1.5 lb lean boneless beef top sirloin steak, 1 inch thick
2 tbsp snipped fresh marjoram or oregano or 2 tsp dried marjoram or oregano, crushed
1 tbsp chili powder
1 tsp garlic powder
1/4 tsp salt
1/4 tsp cayenne powder
1 tbsp olive oil or vegetable oil
12 6 to 8 inch corn 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 Monterrey Jack cheese, shredded
1. Trim fat from beef; place in shallow dish. In bowl combine, marjoram, chili powder, garlic powder, salt, cayenne powder, and oil; spread on both sides of meat. Cover. Refridgerate 4 to 6 hours.
2. For charcoal grill, cook steaks on rack of an uncovered grill directly over medium coals until desired doneness, turning once half way through grilling. Allow 14 to 18 minutes for medium rare or 18 to 22 minutes for medium. (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, turn 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.