Grilled Beef with Porcini and Chile Morita

• 1 tablespoon porcini powder (see headnote)
• 3/4 teaspoon smoked salt (page 163)
• 1/4 teaspoon chile powder (preferably morita or chipotle), page 151
• 1 pound skirt steak, trimmed (no more than one-quarter covered with a thin layer of fat) and pounded 1/3 inch thick
• 8 (5 1/2-inch) crispy yellow corn tortilla shells (page 17), for serving
• Garnish: Roasted corn and sauteed porcini mushrooms

1. If grilling on an outdoor grill, preheat the grill.
2. In a bowl, combine the porcini powder, smoked salt, and chile powder.
3. Rub over the meat on both sides.
4. Grill the meat over high heat, about 2 minutes per sideyou want it really rare and juicy.
5. If cooking indoors on a cast-iron griddle or ridged grill pan, cook, turning once, over very high heat, about 4 minutes total.
6. Transfer the meat to a cutting board and slice against the grain into 1/4-inch strips.
7. To serve, divide the filling equally between the crispy shells, top with garnishes and salsa, and arrange in a taco holder.
8. Or, lean the filled shells in a row, propped upright, on a platter.
9. Eat right away.
10. To build your own, spoon some filling in a crispy shell, top with garnishes and salsa, and eat right away.

porcini powder, salt, chile powder, skirt, tortilla shells, porcini mushrooms

Taken from www.epicurious.com/recipes/food/views/grilled-beef-with-porcini-and-chile-morita-393959 (may not work)