Ingredients
2 tsp sweet paprika
1 tsp ancho chile powder
1 tsp garlic powder
1 tsp onion powder
1 tsp light brown sugar
½ tsp chipotle chili powder
¼ tsp ground cumin
¼ tsp ground coriander
1 tsp salt
¼ tsp pepper
6 Tbsp fresh lime juice
1 Tbsp vegetable oil
1 ½ lb skirt steak, cut into 5-inch strips
12 corn tortilla, warmed
Pico de Gallo, for serving
Avocado Salsa, for serving
shredded cabbage, for serving
1 tsp ancho chile powder
1 tsp garlic powder
1 tsp onion powder
1 tsp light brown sugar
½ tsp chipotle chili powder
¼ tsp ground cumin
¼ tsp ground coriander
1 tsp salt
¼ tsp pepper
6 Tbsp fresh lime juice
1 Tbsp vegetable oil
1 ½ lb skirt steak, cut into 5-inch strips
12 corn tortilla, warmed
Pico de Gallo, for serving
Avocado Salsa, for serving
shredded cabbage, for serving
Directions
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.
