After making those corn tortillas, we needed something to go in them! Introducing the best marinade for beef I've ever tasted. There's two rib eyes in the freezer just waiting for this marinade one night this week. But I digress. Back to the tacos.
2 t. sweet paprika
1 t. ancho chile powder
1 t. garlic powder
1 t. onion powder
1 t. light brown sugar
1/2 t. chipotle chile powder
1/4 t. ground cumin
1/4 t. ground coriander
1 t. salt
1/4 t. freshly ground black pepper
1/4 cup plus 2 T. lime juice
1 T. vegetable oil
1 1/2 lbs. skirt or flank steak
corn tortillas, pico de gallo, lime infused sour cream and shredded cabbage for serving
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, sour cream and cabbage. Top with cilantro if you like cilantro.
Adapted from May 2010 Food and Wine Magazine