Mince the 8 garlic cloves finely and roughly chop the cilantro, removing any tough stems. Seed and dice the 2 habanero peppers, adjusting the amount based on your heat preference. In a blender, combine the soy sauce, orange juice, lime juice, brown sugar, cumin, chili powder, oregano, and smoked paprika. Add the minced garlic, chopped cilantro, and diced habaneros, then blend until smooth and well combined. This creates a balanced marinade with deep umami from soy, brightness from citrus, and heat from the peppers.

Cut the 3 lb steak into 1-inch cubes for even cooking and faster marinating. Poke holes throughout each cube using a fork or meat mallet—this helps the marinade penetrate deeply and break down the muscle fibers. Place the cubed steak into a large bowl, zip-top bag, or shallow dish, then pour the marinade from Step 1 over it, ensuring all pieces are submerged. I like to massage the steak with the marinade for a minute to help it absorb faster. Cover and refrigerate for at least 4 hours, though 12 to 24 hours will give you the most flavorful, tender result.

Remove the marinated steak from the refrigerator 15 minutes before cooking to bring it closer to room temperature for even searing. Heat a grill or cast-iron skillet to 400-450°F until very hot—you want an aggressive sizzle when the meat hits the surface. Pat the steak cubes dry with paper towels to remove excess marinade, then coat the cooking surface with the 2 tbsp olive oil. Working in batches to avoid crowding, sear the steak cubes 3 to 5 minutes per side, developing a dark, caramelized crust while keeping the inside medium-rare to medium. I always let each batch rest on a cutting board between batches so the pan maintains its temperature.

Transfer all cooked steak cubes to a clean plate and rest for 5 minutes uncovered—this allows the juices to redistribute throughout the meat, keeping it tender and juicy. Slice the steak against the grain into thin strips if desired, though the cubes work beautifully for tacos as-is. Serve immediately on warm tortillas with your choice of toppings like diced onion, fresh cilantro, lime wedges, and salsa.