Chile-Spiced Skirt Steak Tacos: Test Kitchen Tuesday

Skirt Steak Tacos

Over the years, I have collected stacks of cooking magazines with dog-eared pages hoping to create a few of them in my own kitchen.  Test Kitchen Tuesday presents the opportunity to do just that.  Last night I rediscovered this recipe from last year’s May issue of Food & Wine—Chile-Spiced Skirt Steak Tacos—and I cannot wait to try it.  Seasoned grilled steak in a warm homemade corn tortilla with sliced avocados and pico de gallo … Yes, please!

I hope you join me in preparing one of the three recipes included this week—Chile-Spiced Skirt Steak Tacos, Pico De Gallo, and Homemade Corn Tortillas—try one or all three, it’s up to you.

In the next week or so:

1.  Make the recipe(s) (posted below or linked)
2.  Leave a comment describing your experience, opinion, adjustments, or suggestions.
3.  Subscribe to comments so you can see what others have done.
4.  If you are feeling especially proud of your creation, snap a photo and send it to me at savoringtoday@comcast.net so it can be included.

Chile-Spiced Skirt Steak Tacos

Source: http://www.foodandwine.com/chefs/jesse-vendley
Serves: 4
Yields: 12 tacos
2          teaspoons  sweet paprika
1           teaspoon  ancho chile powder
1           teaspoon  garlic powder
1           teaspoon  onion powder
1           teaspoon  light brown sugar
1/2      teaspoon  chipotle chile powder
1/4      teaspoon  ground cumin
1/4      teaspoon  ground coriander
1           teaspoon  salt
1/4      teaspoon  freshly ground pepper
1/4      cup +  2   tablespoons fresh lime juice
1           tablespoon  vegetable oil
1 1/2   pounds  skirt steak — cut into 5-inch strips
12         corn tortillas — warmed (see recipe below)

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 (recipe below), Avocado Salsa, and cabbage.

Pico De Gallo

2        medium  tomatoes — coarsely chopped
1/2    cup  finely chopped white onion
2        tablespoons  coarsely chopped cilantro leaves
1        tablespoon  freshly squeezed lime juice
Salt and freshly ground black pepper

In a medium bowl, combine the tomatoes with the onion, cilantro and lime juice and season with salt and pepper.