For the Carne Asada Mini Tortillas:

Preheat a grill to medium-high heat.

Season steak with olive oil, salt and pepper and Essence. Set the steak on the hot grill. Cook for 4 minutes on the first side. Rotate the steak 45 degrees, and cook another 2 minutes. Turn the steak over and continue to cook until the steak is done, about 6 to 8 minutes for medium-rare. Once cooked, lay the steak on a clean cutting board and allow it to rest for 5 to 7 minutes before slicing across the grain into 2-inch-wide strips.

For the Brazilian Vinaigrette Salsa:

Combine all ingredients in a medium bowl and stir well to combine. Allow to sit at room temperature for at least 1 hour before serving.

To Assemble the Mini Tortillas

Warm the mini tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty.

To assemble, lay about 2 strips of beef down the center of tortilla and drizzle with Brazilian Vinaigrette Salsa.

Top each taco with a sprinkle of queso fresco and garnish with lime wedges. Repeat with the remaining tortillas.