Sunday Supper: Ancho-Rubbed Steak Tacos With Pineapple-Avocado Salsa

Makes 16 (6-in.) tacos.

Note: From "Eat Delicious," by Dennis the Prescott.

• 2 tbsp. ancho chile powder

• 1 tbsp. brown sugar

• 1/2 tsp. ground cumin

• 1/2 tsp. paprika

• 1 tbsp. sea salt

• 1 1/2 lb. flank steak

• 3 tbsp. olive oil

• 16 (6-in.) flour tortillas

• 2 tbsp. butter

• 2 limes, cut in wedges or slices, for garnish

Spiked sour cream:

• 1/2 c. sour cream

• 1 tbsp. fresh lime juice

• 1 tsp. chili powder (regular or ancho)

• 1/4 tsp. ground cayenne

Salsa:

• 2 c. (1/2-in. dice) pineapple

• 1 large ripe avocado, pitted, peeled and cut into 1/2-in. dice

• 1/2 c. finely diced red onion

• 1/4 c. finely chopped fresh cilantro leaves

• 1 tbsp. apple cider vinegar

• 1/4 tsp. kosher salt

Directions

To prepare steak: In a small bowl, combine 2 tablespoons chile powder, brown sugar, cumin, paprika, 1 tablespoon salt and 1 1/2 teaspoons black pepper. Pat steak dry, then massage it with olive oil and cover the entire surface with the spice rub. Transfer to a plate, cover with plastic wrap and refrigerate overnight. Let steak come to room temperature for at least 1 hour before cooking.

To prepare spiked sour cream: Combine sour cream, 1 tablespoon lime juice, 1 teaspoon chili powder and cayenne in a small dish and stir well. Season with small pinch of salt and pepper, and refrigerate.

To grill tortillas: Heat cast-iron pan (or grill pan) over medium heat. Working in batches, lightly char both sides of each tortilla and shape them into half-moon shells.

To grill meat: Increase temperature of grill to medium-high, keeping pan over heat. When pan is smoking hot, grill steak for 4 to 5 minutes per side for medium-rare. With 2 minutes of cooking time remaining, melt 2 tablespoons butter in pan and use it to baste steak. Transfer beef to plate, pour pan juices atop. Let rest for at least 10 minutes. Carve meat into strips 1/4 inch thick. Pour juice from plate over sliced steak.