- 1 1/2 pounds flank steak
- 2 teaspoons sweet paprika
- 1 teaspoon ancho chile powder (or regular chile powder)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon dark brown sugar
- 1/2 teaspoon chipotle chile powder (or chipotle chile pepper)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup plus 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
Directions:
In a large shallow bowl, mix the spices, salt, peppers, lime juice, and olive oil. Place the flank steak in the marinade and flip several times to thoroughly coat the steak. Cover with plastic wrap an allow to marinate for one hour at room temperature.
Preheat your grill to high temperature (700 degrees). Cook the steak for 3-5 minutes per side (on my propane grill 3 minutes made for a rare-in-the-center steak). Allow to rest for 10 minutes before cutting.
Cut the steak in smaller portions with the grain, 2-3 depending on length. Rotate and cut thin strips against the grain.
Myrtle's Note: I replaced the ancho chile powder with regular chili powder and the chipotle chili powder with chipotle chili pepper. I also increased the cumin and coriander because I thought it needed a bit more. And I changed the type and increased the amount of brown sugar to better balance all the other ingredients. Finally, this is a recipe for skirt steak, but I made with flank steak. Either steak will work well.
The original recipe contains a link to a cilantro cream sauce that looks tasty ... if you like cilantro, which I do not!
As for eating instructions, I had it as tacos, but think that the flavoring would also be tasty on a salad. I tried to reduce the sauce, as I did for the recipe, but reducing it was a dismal failure, not even to be salvaged by mixing the sticky paste with sour cream.
For the record, having cooked both, I prefer flank steak to skirt steak.
Servings: 4-6
Adapted from: http://www.seriouseats.com/recipes/2011/06/chili-spiced-skirt-steak-tacos.html
