Double the Spoonfuls

0 In a medium bowl, add steak, 1/8 cup cilantro, olive oil, soy sauce, orange juice, lime juice, garlic, chopped chipotle in adobo, cumin, salt and pepper, cover with plastic wrap, and let marinate for 2 hours in the fridge.
1 Heat a grill over medium high heat. Remove steak from marinade and grill until charred on both sides and slightly less done than preferred. Remove from heat and cut into small cubes.
2 Heat a greased medium skillet over medium heat. Add 1 tortilla to pan and top with 1/2 cup cheddar, half of the cubed steak, 1/2 ounce cotija, then an additional 1/4 cup cheddar. Sprinkle with lime zest, 1 tablespoon cilantro, and 1 teaspoon chipotle in adobo sauce, if desired. Fold in half, cook until the first side is golden, then flip and continue cooking until the cheese is melted. Repeat with other tortilla.
3 Top with radishes, pico de gallo, and additional cotija, cilantro, and lime zest or juice!