Ingredients
- 1 tsp salt
- shredded cabbage, for serving
- Avocado Salsa, for serving
- Pico de Gallo, for serving
- 12 corn tortilla, warmed
- 11/2 lb skirt steak, cut into 5-inch strips
- 1 tbsp vegetable oil
- 6 tbsp fresh lime juice
- 1/4 tsp pepper
- 2 tsp sweet paprika
- 1/4 tsp ground coriander
- 1/4 tsp ground cumin
- 1/2 tsp chipotle chili powder
- 1 tsp light brown sugar
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp ancho chile powder
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.
