1 1/2 pounds Smoked Skirt Steak, recipe follows
2 teaspoons cumin seeds
3 garlic cloves, peeled and sliced
1 teaspoon kosher salt
1 teaspoon crushed red pepper flakes
3 tablespoons vegetable oil
2 large red onions, peeled, halved and cut into 1/4-inch strips
2 large green bell peppers, cored, seeded and cut into 1/4-inch strips
2 large red bell peppers, cored, seeded, and cut into 1/4-inch strips
8 flour tortillas
Smoky-Spicy Salsa, recipe follows, or your own favorite homemade or store-bought salsa, for serving
Sour cream, for serving
1 to 1 1/2 tablespoons hickory, alder or oak wood chips, soaked
1 (1 to 1 1/4-pound) skirt steak, halved crosswise
Kosher salt and freshly ground black pepper or 2 teaspoons Southwestern Rub, recipe follows
8 smoked Plum Tomatoes, recipe follows
1 large poblano or 3 jalapenos, stemmed and finely diced
1/2 small red onion, finely diced (about 1/4 cup)
3 tablespoons chopped fresh cilantro leaves
2 tablespoons hickory or mesquite wood chips, soaked
8 plum tomatoes
Kosher salt and freshly ground black pepper
3 whole dried cayenne chiles or 1 teaspoon crushed red pepper flakes
2 tablespoons coriander seeds
4 tablespoons cumin seeds
2 teaspoons kosher salt
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