This is meal number two utilizing our Clancey's coffee, cumin, chili, and cinnamon rubbed skirt steak. The flavors of the rub were made for this type of meal. Again, I lightly seared the steak on my trusty cast iron skillet and, after letting the meat rest for five to ten minutes on the cutting board, sliced it thinly across the grain of the fibers. Nick and I piled this onto corn tortillas and topped with cheater's Mexican rice, sliced cabbage, shredded cheddar, and Salsa Lisa. Delicious.
Even after two meals, we still haven't used up all the skirt steak. Unless inspiration strikes, my guess is that we'll repeat this exact meal once more since it was so good.
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