Ancho-Rubbed Steak Tacos
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 tsp. freshly cracked black pepper
• 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
• Fresh cilantro, chopped, 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
• Sea salt and freshly cracked black pepper
• 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
• 2 tbsp. fresh lime juice
• 1 tbsp. apple cider vinegar
• 1/4 tsp. kosher salt
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 prepare salsa: In medium bowl, gently mix pineapple, avocado, onion, 1/4 cup cilantro, 2 tablespoons lime juice and vinegar. Season with 1/4 teaspoon salt, mix and cover with plastic wrap. 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.
Assemble tacos with meat, sour cream and salsa. Garnish with chopped cilantro and lime.