Ingredients
1
guajillo chile, stemmed, seeded, lightly toasted and cooled
¾
teaspoon black peppercorns
½
teaspoon coriander seeds
¼
teaspoon cumin seeds
2 ¼
teaspoons dehydrated minced garlic
2 ¼
teaspoons dehydrated minced onion
¾
teaspoon kosher salt (such as Diamond Crystal)
Preparation
- Make the steak seasoning: Tear the cooled chile into small pieces and place in a spice grinder, along with the peppercorns, coriander and cumin. Pulse until everything is roughly ground. Transfer to a small bowl and stir in the garlic, onion and salt.
- Marinate the steak: In a small bowl, whisk together the lime juice, orange juice, Worcestershire sauce, oil, cilantro, scallions, garlic and 1 tablespoon steak seasoning. Place the steak in a resealable freezer bag or shallow dish, and pour in the marinade. Make sure the steak is evenly coated. Seal the bag, or cover the dish and refrigerate for 2 hours.
- Heat an outdoor charcoal or gas grill to medium, or set an indoor grill pan over medium.
- Transfer the steak to a baking sheet lined with foil (discard the marinade). Sprinkle the remaining steak seasoning all over the steak. Grill for 3 to 4 minutes on each side for medium-rare, 4 to 5 minutes for medium and 6 to 7 minutes for well done. Remove the steak from the grill (but leave the grill on) and let rest on a cutting board for about 10 minutes before cutting into thin, small slices.
- While the steak rests, warm the tortillas: Reduce the grill heat to medium-low. Place the tortillas on the grill and cook until they start to blister but are not blackened, 1 to 3 minutes. Stack in a clean kitchen towel and wrap well. Serve warm, with the sliced steak and salsas.