Skirt Steak Street Tacos with the BEST Rub Ever

Look at that juicy steak! I wish you could see the insane flavor rub seared into every buttery slice. It's my best ever - chili powder, smoked paprika, cumin, onion, garlic, and just enough Worcestershire to turn those robust flavors into a paste. My fridge will NEVER be without this rub from this day forward.

Not kidding - even the smell of the raw herb/spice blend is amazing. It's crazy good on this steak; and it would be equally fabulous on chicken, pork and seafood too.

About the steak: I worship skirt steak for dishes like this. There's just enough marbling (fat) coursing through the meat to keep it moist and juicy after grilling. I think flank steak is a tougher cut (there's not as much marbling), but you can swap that in for the skirt if you want. Actually ANY steak cut will work here - so choose your favorite (or what's on special when you're shopping).

About the sides: When I serve street tacos (and crunchy tacos and fajitas), I like to serve lots of little bowls of toppings on the side. That way, everyone can make each taco exactly the way they want. Luke likes salsa, lettuce and cheddar cheese. And beans if I have them. Kyle loves lots of fresh cilantro leaves and green onions. Everyone's happy.

Skirt Steak Street Tacos with the BEST Rub Ever

For the rub:
4 teaspoons Worcestershire sauce
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 skirt steak, about 1 to 1 1/4 pounds
Salt and ground black pepper
1 tablespoon olive oil
1 cup sliced onion
1 bell pepper, seeded and sliced
Street taco size flour tortilla (about 2-3 per person)
For serving (all optional, but awesome additions): 
Shredded Mexican cheese blend
Crumbled cotija cheese
Fresh cilantro leaves
Chopped green onions
Cooked rice
Mild, medium or hot salsa
Hot sauce

In a small bowl, combine the Worcestershire sauce, chili powder, paprika, cumin, onion powder, and garlic powder. Mix well (the mixture will become a thick paste). Season the steak all over with salt and pepper. Rub the chili mixture all over the steak (use your fingers or the back of a spoon). Let the steak sit for 30 minutes (or cover with plastic and refrigerate for up to 24 hours; pull the steak from the fridge 30 minutes before cooking).
Meanwhile, brush a large grill pan or griddle with the olive oil and preheat to medium-high heat. Add the onion and bell pepper and cook for 3 to 5 minutes, until charred and getting soft, turning often. Season with salt and pepper, remove from the pan and set aside.
Add the steak to the hot grill and cook for 3 to 5 minutes per side for medium-rare meat (remember, the meat will continue to cook when you remove it from the heat so stop before you reach the "perfect" stage).
Remove the steak from the heat and let it rest for 5 to 10 minutes before slicing.
Thinly slice the steak across the grain and serve with the tortillas, onion, bell pepper, and desired fillings.
Serves 4