Grilled Steak Taco Maranade
Course: DinnerCuisine: MexicanDifficulty: Easy4
servings15
minutesI found this recipe over 15 years ago in Food and Wine and over the years, I have tweaked it to now it is more my recipe. It is perfect with flank steak, skirt steak or hanger steak. It is really good if you can remember to marinate it over night. I sometimes will double the dry spices and put them in an air tight container so when I want to make it a gain, it is a snap to do. I marinate the steaks overnight then my husband grills them to rare and slices them thin and the kids love to make their own taco’s. I also have all the taco fix’ins: cabbage, avocado, cheese, salsa, pico de gallo, and chopped tomatoes.
Ingredients
2 teaspoons sweet paprika
1 teaspoon ancho chile powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon light brown sugar
1/2 teaspoon chipotle powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
1/4 cup + 2 Tablespoons lime juice
1 Tablespoon vegetable oil
Directions
- In a large resealable bag, combine paprika, ancho powder, garlic powder, onion powder, sugar, chipotle powder, cumin, coriander, salt and pepper.
- Add the lime juice and the oil and shake to blend. Steak can sit in bag for up to two hours on the counter or overnight in a refrigerator.
