Directions 9 steps | 30 Minutes
Measure and prep all ingredients. Remove the steak from the refrigerator and allow it to come to room temperature.
While the steak is coming to room temperature, prepare the ancho chili rub. In a bowl, whisk together the ancho chile powder, smoked paprika, garlic powder, salt, cracked pepper and cayenne pepper. Mix until well combined.
Generously rub the ancho chili rub on the skirt steak to coat it evenly. Continue to let rest on the counter for another 10 minutes.
Prepare the avocado crema. In the jar of a blender, combine the avocados, lime juice, lime zest, green onions, minced garlic, salt, ground cumin, jalapeno, chopped cilantro and red pepper flakes. Be sure to reserve about ½ cup of chopped cilantro for garnish.
Blend until smooth. If it is too thick, add more lime juice or water by the tablespoon. If too loose, add ½ an avocado if you have it. Pour into a bowl with a lid and place in the refrigerator to marinate while you cook your steak.
Place a large saute pan on the stove, add the avocado oil and turn to medium-high. Test the temperature by sprinkling water in the pan. If the water sizzles, it’s ready. Sear your skirt steak for 3 minutes per side. Do not touch it and let it get nice and caramelized. Once seared on all sides, turn off the heat and add cold butter to the pan. Let the steak rest with the butter in the pan for 5 minutes. (See notes 2.)
While your steak is resting, wrap the tortillas in a damp paper towel and microwave on high for 35 seconds.
Slice the steak thinly, about ¼ inch thick.
Stack two tortillas per taco (to prevent breakage) and add about 4-5 slices of steak to each taco. Top with a tablespoon of avocado crema and sprinkle with cilantro, sliced radishes and sea salt. Enjoy!
- If you like things spicy, use a whole jalapeño in the avocado crema and 2 teaspoons of cayenne in the dry rub.
- For a more medium well or well-done steak, cook for 5 minutes per side.