Chile-Spiced Skirt Steak Tacos
Provided by: Food&Wine
In 2006, three brothers -- Jesse, Brian and David Vendley -- started hawking homemade tacos from a cart on the streets of Soho in Manhattan. Last summer, the trio opened restaurant Calexico in Brooklyn . The secret to their success: superfresh fillings like the pico de gallo in these carne asada (steak) tacos.
- 2 teaspoon(s) sweet paprika
- 1 teaspoon(s) ancho chile powder
- 1 teaspoon(s) garlic powder
- 1 teaspoon(s) onion powder
- 1 teaspoon(s) light brown sugar
- 1/2 teaspoon(s) chipotle chile powder
- 1/4 teaspoon(s) ground cumin
- 1/4 teaspoon(s) ground coriander
- 1 teaspoon(s) salt
- 1/4 teaspoon(s) freshly ground pepper
- 1/4 cup(s) plus 2 tablespoons fresh lime juice
- 1 tablespoon(s) vegetable oil
- 1 1/2 pound(s) skirt steak, cut into 5-inch strips
- 12 corn tortillas, warmed
- Pico de Gallo, Avocado Salsa and shredded cabbage for serving
- 1. In a large resealable plastic bag, combine the paprika, ancho powder, garlic powder, onion powder, sugar, chipotle, cumin, coriander, salt and pepper. Add the lime juice and oil and shake the bag to blend. Add the steak and seal the bag. Let the steak stand at room temperature for 2 hours.
- 2. Light a grill or preheat a grill pan. Grill the steak over moderately high heat, turning twice, until lightly charred on the outside and medium-rare within, about 10 minutes. Transfer the steak to a work surface and let rest for 10 minutes. Thinly slice the steak and serve with tortillas, Pico de Gallo, Avocado Salsa and cabbage.