Back to Chile-Rubbed Skirt Steak Tacos All Reviews for Chile-Rubbed Skirt Steak Tacos - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary Servings: 8 tvm1152_1.jpg

Ingredients Ingredient Checklist 2 cloves garlic 1 tablespoon plus 1/2 teaspoon coarse salt 2 tablespoons mild chile powder 2 tablespoons light-brown sugar 2 teaspoons smoked or sweet paprika 1 teaspoon ground cumin 1 teaspoon freshly ground black pepper 1/2 teaspoon instant espresso powder or very finely ground coffee beans 1 1/2 pounds skirt steak Eight 6-inch corn or flour tortillas Tomatillo-Avocado Salsa Fresh cilantro sprigs, for serving Grated jack cheese, for serving Sour cream, for serving Shredded iceberg lettuce, for serving Lime wedges, for serving

Gallery Read the full recipe after the video.

Recipe Summary Servings: 8 tvm1152_1.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

tvm1152_1.jpg

tvm1152_1.jpg

Ingredients

Ingredients

  • 2 cloves garlic 1 tablespoon plus 1/2 teaspoon coarse salt 2 tablespoons mild chile powder 2 tablespoons light-brown sugar 2 teaspoons smoked or sweet paprika 1 teaspoon ground cumin 1 teaspoon freshly ground black pepper 1/2 teaspoon instant espresso powder or very finely ground coffee beans 1 1/2 pounds skirt steak Eight 6-inch corn or flour tortillas Tomatillo-Avocado Salsa Fresh cilantro sprigs, for serving Grated jack cheese, for serving Sour cream, for serving Shredded iceberg lettuce, for serving Lime wedges, for serving

Directions

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.

Reviews (5)

 Add Rating & Review     19 Ratings   5 star values:        7    4 star values:        3    3 star values:        5    2 star values:        4    1 star values:        0

Reviews (5)

Add Rating & Review     19 Ratings   5 star values:        7    4 star values:        3    3 star values:        5    2 star values:        4    1 star values:        0

Add Rating & Review

19 Ratings 5 star values: 7 4 star values: 3 3 star values: 5 2 star values: 4 1 star values: 0

19 Ratings 5 star values: 7 4 star values: 3 3 star values: 5 2 star values: 4 1 star values: 0

19 Ratings 5 star values: 7 4 star values: 3 3 star values: 5 2 star values: 4 1 star values: 0

  • 5 star values: 7 4 star values: 3 3 star values: 5 2 star values: 4 1 star values: 0

    Martha Stewart Member     Rating: Unrated       03/25/2009   wow, i just made this for me and my fiance last night and it was amazing! the rub is outstanding! a little spicy, a little sweet, perfect! our grill is not working right now so i acutally put it in the broiler- came out perfect. the only thing that i will change next time is use less salt. it seems to be a tad too much.  

Martha Stewart Member     Rating: Unrated       09/02/2008   These are by far the best steak tacos I've ever made, not to mention put in my mouth. This is very simple to make and the rub is outstanding. The only thing I did different was that I used a london broil instead of skirt steak. I grilled it the same way. Came out perfect!  

Martha Stewart Member     Rating: Unrated       07/26/2008   I have made these tacos for friends and children who don't like anything - but everyone loves these. They are quick, easy and delicious.  

Martha Stewart Member     Rating: Unrated       01/09/2008   I made these for a BBQ as well as grilled chicken. The steak was so good, the platter was polished off before everyone could take seconds.

    Martha Stewart Member

    Rating: Unrated 03/25/2009

wow, i just made this for me and my fiance last night and it was amazing! the rub is outstanding! a little spicy, a little sweet, perfect! our grill is not working right now so i acutally put it in the broiler- came out perfect. the only thing that i will change next time is use less salt. it seems to be a tad too much.

Rating: Unrated

Rating: Unrated 09/02/2008

These are by far the best steak tacos I’ve ever made, not to mention put in my mouth. This is very simple to make and the rub is outstanding. The only thing I did different was that I used a london broil instead of skirt steak. I grilled it the same way. Came out perfect!

Rating: Unrated 07/26/2008

I have made these tacos for friends and children who don’t like anything - but everyone loves these. They are quick, easy and delicious.

Rating: Unrated 01/09/2008

I made these for a BBQ as well as grilled chicken. The steak was so good, the platter was polished off before everyone could take seconds.

All Reviews for Chile-Rubbed Skirt Steak Tacos

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Chile-Rubbed Skirt Steak Tacos

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest