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Chile-Spiced Skirt Steak Tacos

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Chile-Spiced Skirt Steak Tacos

Chile-Spiced Skirt Steak Tacos
Con Poulos
Provided by:
total prep
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.



  • 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.