Ingredients
Scale
Ancho Coffee Skirt Steak
- Omaha Steaks Skirt Steak, approx 14oz
- 2 Tbsp finely ground coffee
- 2 Tbsp ancho chile powder
- 1 Tbsp kosher salt
- 1 tsp ground cinnamon
- 2 tsp ground cumin
- Zest of 1 lime
Creamy Corn Salsa
- 2 ears corn
- 1 Cup Mexican crema (or sour cream, mayo)
- 1 jalapeno, seeded, diced finely
- 1/2 cup cilantro, chopped
- 1/2 medium white onion
- Juice of 1 lime
- 1 Tbsp Ancho Coffee Rub to season
- 12 Corn Tortillas
Instructions
- Heat up the grill to medium-high heat, around 400-450F.
- Mix the rub ingredients together, taste and adjust. Slice the skirt steak in half, so you have 2 shorter pieces. This allows you to easily fit both on the grill. Season the skirt steaks well and allow the meat to rest while you start the corn.
- Grill the corn, turning to char each side if desired. This will take between 6-8 minutes. While the corn is grilling, prepare the other vegetables for the salsa.
- Take the corn off the grill and allow them to cool. Place the skirt steaks on the grill, do not disturb for 2-3 minutes until it has a nice char. Flip, repeat, and check the temperature for your desired cook. I prefer to grill until 130 for Medium Rare, knowing it will continue to rise as it rests.
- The steak is resting, go ahead and cut off the corn kernels. Mix the corn and the other ingredients together, using the Ancho Coffee Rub to season it. You might need more seasoning depending on your taste.
- (Optional) Toss the tortillas on the grill for 1 minute each side for an extra char.
- Serve in tortillas, with the salsa.
Notes
Use a coffee that tastes good to you! I prefer dark roast for grilling, but any kind will work. There’s 1 lime in the recipe, make sure you zest it for the rub, then juice it for the salsa.
- Prep Time: 10
- Cook Time: 20
- Category: Mexican
- Method: Grilling
- Cuisine: Tacos
