| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | July 1994 | 1 | servings | |
INGREDIENTS
| A; (3/4- to 1-pound) | ||
| ; skirt steak, | ||
| ; trimmed | ||
| 1 | tb | Chili powder |
| 1 | ts | Ground cumin |
| 1 | lg | Garlic clove; minced and mashed |
| ; to a paste with 1 | ||
| ; teaspooncoarse salt | ||
| 2 | ts | Worcestershire sauce |
| 1 | ts | Sugar |
| 3/4 | ts | Freshly ground black pepper |
| 1/4 | ts | Allspice |
| 1 | tb | Vegetable oil |
| Flour tortillas; warmed, as an | ||
| ; accompaniment |
INSTRUCTIONS
Prepare grill if using. Cut steak into large pieces to fit on a grill or in a ridged grill pan. In a small bowl stir together chili powder, cumin, garlic paste, Worcestershire sauce, sugar, pepper, allspice, and oil and rub all over meat. Marinate meat in a resealable plastic bag, chilled, 20 minutes. Grill steak on a well-oiled rack set about 4 inches over glowing coals or in hot well-seasoned ridged grill pan over moderately high heat 3 to 5 minutes on each side, or until just springy to touch, for medium-rare meat. Let steak stand on a cutting board 5 minutes and cut across grain on the diagonal into thin slices. Serve steak with tortillas. Serves 2 generously. Gourmet July 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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