Chili-rubbed Steak Tacos with Tomatillo-Avocado Salsa

My sister Erin passed this recipe along to me. I believe it came from an episode of the Martha Stewart show. It has been changed a bit. I am not a huge red meat fan, but this was really good. My whole family loved it!

Chile-rubbed Steak Tacos with Tomatillo-Avocado Salsa
submitted by Melanie~ The Sisters Cafe

Ingredients:

2 cloves garlic

1 tablespoon plus 1/2 teaspoon coarse salt

2 tablespoons mild chili powder

2 tablespoons light-brown sugar

2 teaspoons smoked or sweet paprika

1 teaspoon ground cumin

1 teaspoon freshly ground black pepper

1 ½ lbs skirt steak (I used bottom round)

Eight (6-inch) corn or flour tortillas

Tomatillo-Avocado Salsa

Fresh cilantro sprigs, for serving

Grated jack cheese, for serving
Sour cream, for serving

Shredded iceberg lettuce, for serving

Lime wedges, for servingIngredients for tomatillo-avocado salsa:

3 tomatillos, husked, rinsed, and halved

½ white onion, halved

2 cloves garlic

1 jalapeño chili, stemmed and halved

½ cup loosely packed cilantro leaves

Juice of ½ lime (about 1 tablespoon)

1 teaspoon coarse salt

1/4 teaspoon freshly ground black pepper

1 avocado, halved, pitted, peeled, and cut into small cubesDirections:
1. On a work surface, crush garlic cloves using the flat side of a large knife; sprinkle with 1/2 teaspoon salt. Place the flat side of the knife blade on top of the garlic and salt; press firmly, pulling knife toward you. Repeat until a paste forms; transfer to a small bowl. Add chili powder, brown sugar, paprika, cumin, pepper, espresso, and remaining tablespoon salt; stir to combine.
2. Rub mixture all over skirt steak, and place in a large freezer bag to marinate for 30 minutes.
3. Preheat oven to 350°. Wrap tortillas in parchment paper-lined aluminum foil; while grilling steak, bake tortillas until warmed through, 10 to 15 minutes.
4. Preheat grill pan or outdoor grill over high heat. Place steak on grill, and cook for 3 minutes per side for medium-rare. Let rest for 5 minutes before slicing. Serve thinly sliced steak in warmed tortillas; top with salsa, cilantro, cheese, sour cream, lettuce, and lime wedges, if desired.

Directions for Salsa:
1. Heat a stovetop grill over medium-high heat. Grill tomatillos, onion, garlic, and jalapeño, turning occasionally, until lightly charred, about 10 minutes.
2. Place grilled vegetables in the bowl of a food processor, and add cilantro, juice, salt, and pepper; pulse until coarsely chopped. (A blender would do the job, too.) Transfer to a medium bowl, and fold in avocado. The leftover salsa tastes great with chips.