Lunch: Chile-Spiced Skirt Steak Tacos

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

Ingredients

2 tsp. sweet paprika
1 tsp. ancho chile powder
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. light brown sugar
1/2 tsp. chipotle chile powder
1/4 tsp. ground cumin
1/4 tsp. ground coriander
1 tsp. salt
1/4 tsp. Freshly ground pepper
1/4 c. fresh lime juice
2 tbsp. fresh lime juice
1 tbsp. vegetable oil
1 1/2 lb. skirt steak
12 corn tortillas
Pico de Gallo
Avocado Salsa
Shredded cabbage

Instructions

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.
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.

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