Toast the chiles, cumin & coriander in a hot skillet.
Make the marinade/salsa:
To the jar of a blender, add the soaked chiles, the cumin & coriander seeds, orange juice, lime juice, one or two (or more) chipotle peppers, garlic, sugar, apple cider vinegar, olive oil, Worcestershire sauce & one teaspoon of salt. Blend until smooth. Taste & adjust seasonings. Makes about 2 cups.
Divide the marinade/salsa. Place 1 1/4 cup into a small bowl to serve as a salsa for the finished dish and refrigerate. Add the remaining 1 1/2 teaspoons salt to the remaining 3/4 cup of marinade/salsa and place in a gallon Ziploc bag. (Yes it will be very salty but that’s what you want for the marinade.) Add the steak and massage to coat with marinade. Refrigerate for at least 3 hours and up to overnight.
When ready to cook, remove the reserved salsa from the fridge so it comes to room temperature by serving time.
Prepare the grill:
Remove steaks from the Ziploc and wipe off any excess marinade. Place directly over the hot side of the grill. If using gas, cover; if using a charcoal grill, leave open. Cook, turning occasionally until steak is well charred on the outside and center registers 110°F on an instant-read thermometer, several minutes total.
Rest meat several minutes. Slice thinly against the grain and at an angle and serve, passing the salsa, lime wedges, avocado, Pico de Gallo, cilantro, and tortillas on the side.
Keywords: Bargain Meal of the Week, Beef, Chipotle, Frugal Hausfrau, harissa, Hot Peppers, J. Kenji López-Alt, Lime, Mexican or Southwestern, New York Strip, rick bayless, serious eats, Steak, steak tacos, Tacos, Vinegar
Find it online: https://frugalhausfrau.com/2017/03/29/carne-asada-steak-tacos/