KSL Cooks: Andrew Wittenberg's Mexican Street Tacos

Preheat skillet to medium-high heat and add olive oil to coat the bottom of the pan.

Coat all sides of skirt steak with olive oil, salt, pepper, cumin, chili powder, and paprika.

Finely dice the white onion and rough chop the cilantro.

Sear steak for 3-4 minutes on each side until desired temperature is reached.

Remove steak and let rest for 5 minutes, then cut into ¼” strips across the grain.

Warm tortillas on a gas stovetop, in the oven, or on the grill.

Add steak, onion, salsa, and top with cilantro to the tortillas.

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