Over the years, I have collected stacks of cooking magazines with dog-eared pages hoping to create a few of them in my own kitchen. Test Kitchen Tuesday presents the opportunity to do just that. Last night I rediscovered this recipe from last year’s May issue of Food & Wine—Chile-Spiced Skirt Steak Tacos—and I cannot wait to try it. Seasoned grilled steak in a warm homemade corn tortilla with sliced avocados and pico de gallo … Yes, please!
I hope you join me in preparing one of the three recipes included this week—Chile-Spiced Skirt Steak Tacos, Pico De Gallo, and Homemade Corn Tortillas—try one or all three, it’s up to you.
In the next week or so:
1. Make the recipe(s) (posted below or linked)
2. Leave a comment describing your experience, opinion, adjustments, or suggestions. ♥ If you do focus on altering it to economize, choose healthier ingredients or techniques, make it gluten-free/allergy sensitive, embellish for entertaining, or incorporate into batch/once-a-month cooking, please mention that too.
3. Subscribe to comments so you can see what others have done.
4. If you are feeling especially proud of your creation, snap a photo and send it to me at email@example.com so it can be included.
Yields: 12 tacos
2 teaspoons sweet paprika
1 teaspoon ancho chile powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon light brown sugar
1/2 teaspoon chipotle chile powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup + 2 tablespoons fresh lime juice
1 tablespoon vegetable oil
1 1/2 pounds skirt steak — cut into 5-inch strips
12 corn tortillas — warmed (see recipe below)
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 (recipe below), Avocado Salsa, and cabbage.
Pico De Gallo
2 medium tomatoes — coarsely chopped
1/2 cup finely chopped white onion
2 tablespoons coarsely chopped cilantro leaves
1 tablespoon freshly squeezed lime juice
Salt and freshly ground black pepper
In a medium bowl, combine the tomatoes with the onion, cilantro and lime juice and season with salt and pepper.