CHILI-RUBBED SKIRT STEAK TACOS
This flavorful steak taco recipe from actress Eva Longoria's book "Eva's Kitchen" makes an authentic Mexican entree or appetizer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
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.
CHILI-SPICED SKIRT STEAK TACOS RECIPE
Steps:
- In a small bowl, mix together paprika, ancho chile powder, garlic powder, onion powder, light brown sugar, chipotle chile powder, cumin, coriander, salt, and pepperl. Add lime juice and oil, stir to combine.
- Place skirt steak in a large resealable plastic bag and pour in marinade. Seal bag and toss to thoroughly coat steak. Marinate at room temperature for 1 hour while preparing the grill.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill steak over high heat until deeply browned on both sides, 3 to 5 minutes per side. Remove to a cutting board and let rest for 10 minutes. Slice into 3 to 4 inch portions with the grain, then slice against the grain into 1/4-inch strips.
- To serve, briefly warm tortillas on grill, then top with slices of steak, diced tomatoes, cilantro, and cilantro cream.
Nutrition Facts : Calories 822 kcal, Carbohydrate 53 g, Cholesterol 76 mg, Fiber 8 g, Protein 38 g, SaturatedFat 12 g, Sodium 853 mg, Sugar 6 g, Fat 52 g, ServingSize 4, UnsaturatedFat 0 g
CHILI-RUBBED STEAK TACOS
Provided by Ellie Krieger
Categories main-dish
Time 47m
Yield 12 Tacos (serving size is 2 tacos)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 386 calorie, Fat 16 grams, SaturatedFat 3.5 grams, Cholesterol 46 milligrams, Sodium 258 milligrams, Carbohydrate 41 grams, Fiber 8 grams, Protein 21 grams, Sugar 4 grams
CHILI LIME STEAK TACOS RECIPE BY TASTY
Here's what you need: top sirloin steak, pico de gallo, corn tortillas, ripe avocado, fresh cilantro, lime juice, water, salt, chili powder, ground cumin, dried oregano, salt, black pepper, garlic, lime juice
Provided by Joey Firoben
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 15
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!
Nutrition Facts : Calories 238 calories, Carbohydrate 16 grams, Fat 13 grams, Fiber 5 grams, Protein 13 grams, Sugar 0 grams
CHILI-RUBBED FLANK STEAK WITH CABBAGE SALAD AND POLENTA ROUNDS
Make this filling dinner in three simple steps.
Provided by Martha Stewart
Categories Beef Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Heat broiler; set rack 4 inches from heat. In a large bowl, whisk vinegar and 3 teaspoons oil; add cabbage. Season with salt and pepper; toss to combine. Set aside.
- Cut polenta crosswise into 8 equal slices. Heat 1/4 cup oil in a large nonstick skillet over medium heat; add polenta slices and cook until golden on both sides, about 10 minutes per side. Transfer to a paper-towel-lined plate; season with salt.
- Combine chili powder, sugar, 1 teaspoon salt, and 1/4 teaspoon pepper. Place steak on a broiler-proof pan. Coat both sides with remaining teaspoon oil and spice mixture. Broil (without turning) about 10 minutes for medium-rare; let rest 5 minutes. Slice thinly; serve with cabbage salad and polenta rounds.
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