Tacos of Yucatecan Beef Salad - Rick Bayless

Ingredients

• 1 pound flank steak or brisket, well trimmed and cut into 2-inch squares
• 1 clove garlic, peeled and quartered
• 2 bay leaves
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried thyme
• 1 small red onion, diced (divided use)
• salt
• 4 large radishes, julienned or chopped into small pieces
• 1-2 fresh habanero chiles stemmed, seeded and finely chopped
• 1 small tomato cut into 1/4-inch pieces
• 1/2 cup (loosely packed) chopped fresh cilantro plus some leaves for garnish
• 6 tablespoons sour orange juice, or lime juice
• 12 warm corn tortillas or 12 small leaves romaine lettuce
• 1 ripe avocado, sliced