Categories: Grilling

Ingredients

• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 Tablespoon New Mexico red or ancho chile powder
• 1 pound skirt steak
• Cooking spray, preferably coconut oil
• 8 small flour tortillas (6 inch diameter), lightly grilled
• 2 Tablespoons fresh lime juice
• 1 small cucumber, thinly sliced
• 2 cups shredded Monterey Jack cheese

Directions

1. In a small bowl, mix together the salt, pepper, garlic powder, onion powder, and chile powder.

2. Coat the steak with cooking spray, then dust on all sides with the spice blend. Set aside.

3. Prepare a grill or heat a grill pan to medium-high. Grill the steak until it’s well charred on the outside, but hopefully just a little pink in the center, 3 to 5 minutes on each side, or until a thermometer inserted into the center registers 145°F for medium-rare. (But this isn’t ribeye, so medium-rare isn’t a must. Cut yourself some slack.)

4. Remove the meat to a cutting board and let it rest 5 to 10 minutes, then cut it against the grain of the meat (meaning perpendicular to the grain; this helps make the meat more tender) into 1/2-inch-thick strips and then into 1/2-inch pieces.

5. Place an equal portion of steak in each tortilla, sprinkle the lime juice over the steak, and top with some sliced cucumber and a generous handful of cheese. Serve hot.

6. Secret trick: You can marinate the cucumber slices in lime juice to give your tacos a bit of sour zing. If that’s your thing, be sure to soak them for at least an hour.

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