Chile-Rubbed Skirt Steak Tacos

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Martha Stewart


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2 cloves garlic

1 tablespoon plus 1/2 teaspoon coarse salt

2 tablespoons mild chile powder

2 tablespoons light-brown sugar

2 teaspoons smoked or sweet paprika

1 teaspoon ground cumin

1 teaspoon freshly ground black pepper

1/2 teaspoon instant espresso powder or very finely ground coffee beans

1 1/2 pounds skirt steak

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 serving

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Martha Stewart