Grilled Skirt Steak Tacos

By Leite's Culinaria

Ingredients

1 tablespoon puréed chipotle in adobo sauce
1 tablespoon packed light brown sugar
1 teaspoon ground coriander
1 teaspoon ground cumin
1 tablespoon kosher salt
1 lime juiced
2 pounds skirt steak (trimmed of silver skin)
1 package corn tortillas
Pickled red onions
1 bunch cilantro (coarsely chopped)
1 jalapeño (thinly sliced into rounds)
2 limes (sliced into wedges)

Prep Time30mins
Cook Time10mins
Servings6

Instructions

Make the skirt steak

In a small bowl, mix the chipotle purée, brown sugar, coriander, cumin, salt, and lime juice until combined.

Pat the skirt steak dry with paper towels, place it in a resealable plastic bag, add the chipotle marinade, and toss the meat inside the bag to coat. Seal the bag and marinate in the refrigerator for 1 to 2 hours. Remove the meat from the bag and discard the marinade.

Preheat a charcoal or gas grill to high.

Grill the skirt steak over direct heat until cooked to the desired doneness, 3 to 5 minutes per side for medium-rare, depending on the thickness of the steak. While you're grilling, feel free to toss the tortillas on the side of the grill over indirect heat to get them warm and taco ready.

Transfer the steak to a cutting board and let it rest for 5 minutes. Thinly slice the meat against the grain and serve with warm or lightly charred tortillas, cilantro, jalapeño, pickled onions, and lime wedges.