Chile Rubbed Skirt Steak Tacos Recipes

CHILI-RUBBED SKIRT STEAK TACOS

Steps:

• Lightly oil a grill pan and preheat over medium-high heat.
• Rub chili powder on both sides of steak and season generously with salt. Place steak on grill pan and cook, turning once, about 5 minutes per side for medium rare. Transfer steak to a cutting board and let stand for 5 minutes.
• Heat a comal or cast-iron griddle over medium heat. Heat tortillas on comal, 1 or 2 at a time. Transfer to a plate and cover with a clean kitchen towel to keep warm while you warm remaining tortillas.
• Holding a sharp knife at a 45-degree angle, cut steak across the grain into thin strips. Place a warmed tortilla on work surface; top with 2 or 3 strips of steak and a generous spoonful of guacamole. Repeat process with remaining steak, tortillas, and guacamole; serve.

CHILE-RUBBED SKIRT STEAK TACOS

Steps:

• On a work surface, crush garlic cloves using the flat side of a large knife; sprinkle with 1/2 teaspoon salt. Place the flat side of the knife blade on top of the garlic and salt; press firmly, pulling knife toward you. Repeat until a paste forms; transfer to a small bowl. Add chile powder, brown sugar, paprika, cumin, pepper, espresso, and remaining tablespoon salt; stir to combine.
• Rub mixture all over skirt steak, and place in a large freezer bag to marinate for 30 minutes.
• Preheat oven to 350 degrees. Wrap tortillas in parchment-paper-lined aluminum foil; while grilling steak, bake tortillas until warmed through, 10 to 15 minutes.
• Preheat grill pan over high heat, or use an outdoor grill. Place steak on grill, and cook for 3 minutes per side for medium-rare. Let rest for 5 minutes before slicing. Serve thinly sliced steak in warmed tortillas; top with salsa, cilantro, cheese, sour cream, lettuce, and lime wedges, if desired.

MEXICAN SKIRT STEAK

Steps:

• Combine the salsa, lime juice, Worcestershire, garlic and 2 tablespoons of the oil in a blender; puree until smooth. Pour into a resealable plastic bag and add the steak pieces. Seal tightly and rub the steaks with the marinade until evenly coated. Set aside for about 30 minutes at room temperature.
• Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Remove the steaks from the marinade, allowing the excess to drip off. Discard the marinade. Pat the steaks dry with paper towels and season generously with salt and pepper. Lay the steaks in the skillet and cook, turning once, until browned on the outside and medium-rare, 6 to 8 minutes total. Let the steaks rest for 5 minutes. Serve sliced with warm tortillas, sliced avocado, cilantro leaves, lime wedges and extra salsa to make tacos.

CHILI-RUBBED STEAK TACOS

Steps:

• In a small bowl stir together chili powder, garlic, cinnamon, salt and cayenne pepper. Rub spice mixture on both sides of steaks.
• Grill or broil steaks for 5 to 6 minutes on each side for medium rare, turning once. Remove from grill and let meat sit for 10 to 15 minutes. Carve into thin slices.
• Warm tortillas by placing them on the grill, for about 30 seconds, turning once. Or place 6 tortillas at a time between 2 moist paper towels and microwave for 45 seconds. Wrap in cloth napkin or place in a tortilla warmer to keep warm. Place the carved steak, warm tortillas, cabbage, cilantro, lime and Avocado Lime Salsa in serving dishes and let diners make their own tacos at the table.
• Place cucumber, avocado and onion in a large bowl and add lime juice and salt. Add cilantro and chiles and toss gently.

GRILLED SKIRT STEAK TACOS

Steps:

• Combine onion, cilantro, lime juice, soy sauce, olive oil, brown sugar, oregano, red pepper flakes, and garlic in a large bowl.
• Place steak in a baking pan and pour marinade on top. Cover and refrigerate at least 1 to 4 hours.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Grill steak 2 to 4 minutes per side, to desired doneness. Allow meat to rest 5 to 10 minutes before slicing against the grain into 1/4-inch slices.
• Add meat to tortillas and top with your favorite toppings.

CHILI LIME STEAK TACOS RECIPE BY TASTY

Steps:

• Place the avocado, cilantro, lime juice, water, and salt in a blender or food processor. Blend until smooth and set aside.
• In a small bowl, combine the chili powder, cumin, oregano, salt, pepper, garlic, and lime juice.
• Rub the chili lime rub all over the steak in a thin, even layer.
• Grill the steak on either a grill or stove-top grill pan. To get the "X" grill marks, sear the steak for 1 minute, then adjust about 90 degrees and grill for another minute. Flip the steak when you've achieved desired grill marks and repeat the process on the other side.
• Allow the steak to rest for 5-10 minutes once taken off the heat.
• Slice the steak thinly, against the grain of the meat.
• Prepare the tacos by topping the corn tortillas with a few strips of meat, salsa, the avocado cilantro lime sauce, and cilantro, and serve.
• Enjoy!

EVA LONGORIA'S CHILI-RUBBED SKIRT STEAK TACOS

Steps:

• Lightly oil the grill grate and prepare a medium-hot grill.Rub the chili powder onto both sides of the steak and sprinkle generously with salt. Grill the steak, turning once, about 5 minutes per side for medium-rare, or longer to taste. Transfer to a cutting board and let stand for 5 minutes.Stack the tortillas on a cutting board and use a sharp, thin-bladed knife to trim them into 4-inch squares. Heat a comal (see note) or flat cast-iron griddle over medium heat. Place 1 to 2 tortilla squares on the comal, or as many as will fit without crowding, and heat until warm and soft. Transfer to a plate and cover with a clean kitchen towel to keep warm while you heat the remaining tortilla squares.Place a warm tortilla on a work surface with its points going up and down, like a diamond. Holding the knife at a roughly 45-degree angle to the cutting surface, cut the steak diagonally across the grain into thin strips. Place 2 to 3 strips across the center of the diamond. Top with a generous spoonful of guacamole. Pull the tortilla together corner to corner (so it looks like a triangle) and secure it with a toothpick. Place the taco on a serving platter and repeat with the remaining ingredients. Serve.Note: A comal is a flat, heavy griddle - again, I prefer cast iron - crucial for cooking tortillas. They are widely available at big box and department stores and well worth their very reasonable price. They're sturdy enough to last decades and are great for searing meat and making quesadillas, panini and grilled cheese.Makes 4 to 6 servings.Chunky Guacamole with Serrano Peppers:In a large bowl, place the avocados, tomatoes, onion, cilantro, serrano, lemon juice and salt. Stir gently until well combined. Transfer to a serving bowl and serve.Makes about 8 cups.