1. Steak: Prepare marinated and grilled skirt steak.
2. Radishes: Thinly slice radishes (I use a mandolin) and place in a jar. Whisk together ¼ cup red wine vinegar, ¼ cup very hot water, 1 teaspoon sugar and ¼ teaspoon salt until the sugar and salt are dissolved. Pour vinegar mixture over the radishes, using a spoon to press them down to make sure they are fully covered. Let sit while you prepare the remaining elements.
3. Chimichurri: In a small food processor, combine 1 cup cilantro leaves, ½ cup parsley, 3 cloves garlic, 1 teaspoon dried oregano, ¾ teaspoon kosher salt, ¼ teaspoon red pepper flakes and ¼ teaspoon black pepper. Process for about 15 seconds, until everything is very finely chopped. Move the mixture to a bowl. Add 3 tablespoons red wine vinegar and ½ cup olive oil and stir until combined.
4. Assembly: Mash avocado with a squeeze of lime and big pinch of salt. Warm tortillas over the gas flame of your oven (if you have a gas stovetop) or in the microwave. Slice steak as thinly as possible against the grain and drizzle with any extra juices. Layer in this order: mashed avocado, steak, pickled radishes, chimichurri and any other extras you love, like sour cream, queso fresco, green onions, lettuce and a big squeeze of lime.

Dang I’m jealous. Invite me over for dinner plz.