Food & Wine

What's This?
Serving size 6
Prep Time
Total Time


2 tsp sweet paprika1 tsp ancho chile powder1 tsp garlic powder1 tsp onion powder1 tsp light brown sugar½ tsp chipotle chili powder¼ tsp ground cumin¼ tsp ground coriander1 tsp salt¼ tsp pepper6 Tbsp fresh lime juice1 Tbsp vegetable oil1 ½ lb skirt steak, cut into 5-inch strips12 corn tortilla, warmed Pico de Gallo, for serving Avocado Salsa, for serving 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.

Tags: Main Dish, Dinner, Lunch, Meat, Steak, Spice, Mexican, Southwestern, Cinco De Mayo, Father's Day, Cookout

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