• In a small bowl, mix lime juice, red onion, garlic, olive oil, chili powder, cumin, salt, and pepper.
  
• Set the flank steak in a baking dish (or other shallow dish) and pour the marinade over the top. Flip the steak over to make sure the marinade gets everywhere. Cover dish in plastic wrap and place in the fridge for at least an hour (can also let marinate overnight). Try to flip steak in marinade a few times.
• When steak is done marinating, remove from fridge, brush off any onion or garlic stuck to steak, and allow to come to room temperature for about 30 minutes. 
• Heat a grill pan (you can also use a regular pan or a grill) to medium-high and brush with a little bit of olive oil. Cook steak for 3-4 minutes on each side, until desired degree of doneness (note that steak may continue cooking a bit when taken off heat). I recommend medium-rare, which should be about 135 degrees on a meat thermometer. Remove steak from pan and let rest for 5-10 minutes. 
• Slice steak thinly, being sure to slice against the grain. 
• Warm tortillas (either in grill pan you cooked steak in or in microwave) and divide slices of steak between them. Top each taco with strawberry mint salsa and a little bit of gorgonzola cheese.

Strawberry Mint Salsa

• Mix together strawberries, red onion, chopped mint, jalapeño, and lime juice. Let rest in the fridge until ready to use.