Cumin-crusted Grilled Skirt Steak Tacos with Orange-chile Glaze and Lime-marinated Avocados

Skirt steak has got to be one of the most underappreciated cuts of meat in the world. Not only is it incredibly easy to cook; its unique combination of leanness and fat makes it at once tender and flavorful, and it stacks up well against the strong tastes we love, like the Latin flavors that accompany it here. While chile powder will work just fine in the glaze, we recommend you seek out chipotles for their wonderful smoky heat.

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Beef

Main Course

Ingredients

2 1/2 lb (1 kg) trimmed skirt steak, cut into 4 pieces		2 ripe but firm avocados
1 large red onion, peeled and cut into 1/2 in (1 cm) thick rounds (keep rings together)		Juice of 6 limes (about 3/4 cup), for avocados
1/4 cup olive oil		1/4 cup roughly chopped fresh cilantro, for avacados
1/4 cup cumin seeds		1 cup fresh orange juice, for sauce
1 tablespoon paprika		1/2 cup distilled white vinegar, fore sauce
Kosher salt and freshly cracked black pepper to taste		1 tablespoon tomato purée, for sauce
12 corn tortillas, 6–8in (15–20cm) across		1 tablespoon puréed chipotle chiles, or 1 tablespoon chile powder, for sauce

directions

Total:

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1
Combine the orange juice, vinegar, tomato puree, and chipotles or chile powder in a medium saucepan and, on the stove top, bring to a boil over high heat. Reduce the heat to medium and simmer vigorously until the mixture has reduced by two-thirds and become slightly syrupy (30–40 minutes). Remove the glaze from the heat and allow to cool to room temperature.
2
While the glaze reduces, halve, pit, and peel the avocados; cut each half into thin slices. Put the avocado slices, lime juice, and cilantro in a bowl, and sprinkle with salt and pepper. Toss gently until the avocado is evenly coated, then transfer to a serving dish, cover, and set aside until serving time.
3
Build a fire in your grill. When the coals are all ignited, the flames have died down, and the temperature is hot, you’re ready to cook.
4
Rub the steaks and onion slices with olive oil and sprinkle evenly with the cumin, paprika, and salt and pepper.
5
When the fire is ready, put the steaks on the grill directly over the coals and cook until they are done to your liking (4–5 minutes per side for medium-rare). Brush the steaks generously with the glaze during the last 45 seconds of cooking on each side.
6
To check for doneness, poke each steak with your finger to test its firmness; if you’re unsure, make a cut in the thickest part of one steak and peek at the center; it should be slightly less done than you like. Transfer the steaks to a cutting board, cover loosely with foil, and allow to rest for 5 minutes. Thinly slice the steak on the bias across the grain, arrange the slices on a serving platter, and drizzle with the remaining glaze.
7
While the steaks are resting, put the tortillas around the edges of the grill and cook briefly, flipping every 10 seconds or so, until they are soft and pliable (about 1 minute). Wrap the stack of warm tortillas in a large napkin or foil, and take them to the table along with the lime-marinated avocados and the steak, so your guests can “roll their own.”

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Cumin-crusted Grilled Skirt Steak Tacos with Orange-chile Glaze and Lime-marinated Avocados

Ingredients

directions