by Jennifer Burns, Dan’s Market
- 1 teaspoon chili powder
- 2 teaspoons sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon light brown sugar
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 2 limes, divided
- 1 tablespoon vegetable oil
- 1 1/2 pounds steak, cut into 5-inch strips
- 12 corn tortillas, warmed
- 1 cup prepared salsa or pico de gallo
- 1 cup sour cream
- 6 radishes, thinly sliced
In a large, sealable plastic bag, combine the chili powder, paprika, garlic powder, onion powder, sugar, cumin, coriander, salt and pepper. Add the juice from one lime and oil. Shake the bag to blend. Add the steak and seal the bag. Let the steak stand at room temperature for 2 hours.
Light a grill or preheat a grill pan. Grill the steak over moderately high heat, turning twice, until lightly charred on the outside and medium-rare within, about 10 minutes. Transfer the steak to a work surface and let rest for 5 minutes. Thinly slice the steak and serve with tortillas, salsa or Pico de Gallo, sour cream, radishes, cabbage and limes slices.
