In a large measuring cup or bowl whisk together all the marinade ingredients, except for the steaks.
Add steaks to a large dish or gallon-sized Ziploc bag and pour the marinade over. Make sure the steaks are evenly coated. Transfer to the refrigerator for at least 4 hours, or up to 12 hours.
An hour before grilling, make the avocado crema. In the bowl of a small food processor add all the ingredients. Blend until smooth, give it a taste and adjust the salt if needed. Cover and refrigerate until ready to serve.
Let your steaks come to room temperature for at least 30 minutes and then grill them up to medium-rare or medium. Let them rest 5-10 minutes before slicing into bite-sized pieces.
To serve: top tortillas with avocado crema, mojo steak, sliced jalapeƱos, and diced onion.
This recipe was developed especially for us by Anca, from The.Buttertable