• To a large ziploc, add steak, olive oil, onion powder, garlic powder, cumin, Chile powder, black pepper, lime juice and orange juice. Then add in 2 cloves of minced garlic, cilantro and white onion. Allow to marinate overnight if you can.
• In a cast iron skillet over medium high heat add in oil and sear the flank steak 4-5 minutes on both sides or to your desired doneness. Remove the steak from the pan and allow it to rest 10 minutes before cutting. Cut the steak into pieces and if needed give it another quick sear to your desired doneness.
• While the steak rests, dice onions, cilantro and squeeze in lime juice, and set aside.
• Ina large skillet add 2 tbsp of oil at a time, add tortillas, then cheese and steak. Fold the tacos quesadilla style. Cook on both sides for about 2-3 minutes or until the cheese is melty and the tortillas are golden.
• Serve the tacos with cilantro/ onion mix and salsa verde and enjoy!

For the salsa verde

• Peel and clean the tomatillos and other veggies. In a large skillet with oil, char the vegetables for about 7-10 minutes. Then, add in the garlic cloves and cook for an additional 3-4 minutes, stirring frequently to ensure the tomatillos don't burst
• Allow the veggies to cool, then transfer them to a blender along with the juices from the pan. Add cilantro, water, salt, and chicken bouillon. Pulse until smooth. Taste and adjust seasonings as needed