Chipotle Coffee Rubbed Skirt Steak Tacos

• 1/4 cup brewed coffee, cooled
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon brown sugar
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 2 cloves garlic, minced
• 1 tablespoon apple cider vinegar
• 1 1/2 pounds skirt steak
• 8 small corn tortillas
• 1 lime, cut into wedges
• 1/4 cup chopped cilantro
• Salt to taste
• Freshly ground black pepper to taste
• Olive oil

Steps

1. 1 In a small bowl, whisk together coffee, chili powder, cumin, brown sugar, smoked paprika, oregano, garlic, and vinegar to form the rub.
2. 2 Pat the skirt steak dry with paper towels, then generously season with salt and pepper.
3. 3 Rub the coffee mixture all over the steak, ensuring it's well coated. Let it marinate at room temperature for 15 minutes.
4. 4 Preheat grill to high heat. Lightly oil the grates.
5. 5 Grill the steak for 4-5 minutes per side for medium-rare, or until desired doneness.
6. 6 Remove steak from grill and let rest for 5 minutes before slicing against the grain.
7. 7 Warm tortillas directly on the grill or in a skillet.
8. 8 Slice steak and serve in warm tortillas with cilantro and lime wedges.

Equipment

• Grill
• Skillet
• Tongs

Variations

• Substitute flank steak if skirt steak isn't available.
• Add crumbled queso fresco for extra creaminess.

Substitutions

• If you don't have chili powder, use a mix of 1 tsp cumin, 1 tsp paprika, and 1/2 tsp cayenne pepper.

Pairings

• Mexican rice
• Black bean salad

Nutrition

Tips

• For a smokier flavor, add a pinch of chipotle powder to the rub.
• If you can't grill, a cast iron skillet works great for stovetop cooking.

Storage

Store leftover steak in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet.

Freezing: Freeze cooked steak in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before reheating.

Serving Suggestions

• Serve with fresh salsa and guacamole.
• Pair with a refreshing Mexican beer or a limeade.

FAQ