For the Steak: – 2 tablespoons olive oil divided (30mL) – ½ pound flank steak cut into 1-inch pieces (225g) – 1 lime zested and juiced, (1 teaspoon zest, 2 tablespoons juice) (30mL juice) – ½ teaspoon salt – ¼ teaspoon ground black pepper – 1 small onion peeled and thinly sliced (142g) – 3 cloves garlic minced – ½ teaspoon cumin For the Mulitas: – 4 teaspoons olive oil divided – 8 (5½-inch) corn tortilla – 1 cup shredded Monterey jack cheese divided (120g) – 1 jalapeno pepper sliced – 1 medium avocado mashed (or guacamole) – 1 roma tomato diced – 2 tablespoons chopped cilantro