This recipe uses a simple, spicy rub instead of a more traditional (and labor-intensive) marinade. The salt and brown sugar help tenderize the skirt steak, which is a tasty, fast-cooking cut. You can substitute flank steak. Mexican markets also often sell marinated carne asada, which you can use here and skip the dry rub.

Prep time: 25 minutes, plus 8-12 hours marinating | Cook time: 8 minutes



2 teaspoons salt, divided

1 teaspoon packed brown sugar

1/2 teaspoon ground cumin

1/2 teaspoon chipotle chile powder

1/4 teaspoon ground coriander

1 (1 1/4 -pound) skirt steak

2 teaspoons peanut oil, divided

1 onion, diced

2 limes, divided

1/4 cup cilantro leaves, chopped

1 package La Tortilla Factory Hand Made Style White Corn Tortillas, Street Taco Size



In a small bowl, combine 1 1/2 teaspoons salt, sugar, cumin, chipotle chile powder and ground coriander. Sprinkle on both sides of steak, massaging it into the meat. Place steak in a zip-top plastic bag and refrigerate for 8 to 12 hours.

An hour before cooking, remove the meat from the refrigerator. Let it sit at room temperature in the bag for an hour.

Heat a large cast-iron skillet over medium-high heat. (If your steak is too big lengthwise to fit, cut it in half.)  Add 1 teaspoon oil to pan. Add steak, and cook for a total of 5 minutes, turning it halfway through. Transfer steak to a cutting board and let it rest at least 5 minutes. Turn heat off, but leave the pan on the stovetop.

While the steak rests, combine onion, remaining 1/2 teaspoon salt and the juice of 1 lime in a small bowl. Stir in cilantro, and set aside. Cut remaining lime in half, and then cut each half into 6 wedges.

Warm tortillas on a hot griddle or directly over a gas flame, flipping as they begin to bubble. Transfer to a plate and cover with foil to keep warm.

Slice steak into strips on the diagonal, against the grain. Cut the strips into cubes.

Turn the stove top to medium heat and add remaining 1 teaspoon oil to skillet. Add half the cubed steak to pan, and cook 1 minute, stirring constantly. Remove steak to a plate and cover with foil to keep warm. Repeat with remaining steak.

Divide hot steak evenly among warm tortillas. Top each with a generous spoonful of onion-cilantro relish. Serve immediately with lime wedges.

Number of Servings: 5

Calories: 360 | Total fat: 17 grams | Total carbohydrates: 25 grams | Dietary fiber: 3 grams | Protein: 29 grams