Skirt Steak Asada with Charred Turnip Salsa

Steak

• 2 tablespoons extra-virgin olive oil
• 4 cloves garlic, minced
• 2 teaspoons ancho chili powder
• 2 teaspoons chipotle chili powder
• 2 teaspoons ground cumin
• Juice from 2 oranges
• Juice from 2 limes
• Juice from 1/2 grapefruit
• 1 tablespoon Worcestershire sauce
• 1 tablespoon honey
• 1/2 teaspoon kosher salt
• 1 1/2 pounds skirt steak, cut into 6-inch steaks
• 12 fresh corn tortillas
• 2 limes, cut into wedges
• 1/2 cup lightly toasted pumpkin seeds
• 1/2 cup fresh cilantro leaves

Salsa

• 2 teaspoons vegetable oil, divided
• 1 1/2 pounds peeled turnips, sliced
• 1/4 cup red onion, minced
• 1 teaspoon minced jalapeno pepper
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons sherry vinegar
• 2 tablespoons honey
• Dash of hot sauce
• 1/2 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh cilantro

In a skillet or paella pan set over medium heat, heat olive oil. Add garlic and stir until fragrant, about 30 seconds. Add chili powders and cumin, stirring for another minute. Scrape the spice mixture into a medium bowl.

Add fruit juices, Worcestershire sauce, honey and salt to the bowl and whisk to combine. Pour the marinade over the steak in a large zip-top bag and massage. Refrigerate 2-6 hours.

Meanwhile, make the salsa. Brush a skillet or paella pan with 1 teaspoon vegetable oil and set over medium-high heat. Cook the turnip slices until charred on both sides, about 3-4 minutes per side. Remove the turnips and cut them into 1/2-inch dice. In a bowl, toss the turnips with the red onion and jalapeno. Whisk together the olive oil, vinegar, honey, hot sauce, salt and pepper; pour over the turnips. Chill and stir in cilantro just before serving.

Remove the steak from the marinade and wipe off any excess. Heat a paella pan over medium-high heat and brush with remaining vegetable oil. Cook steaks in batches until well-browned and lightly charred on both sides, about 10-12 minutes total. Temperature should reach 135 F for medium. Let steaks rest 5 minutes, then slice against the grain.

Serve steaks family style with warmed tortillas and turnip salsa. Garnish with lime wedges, pumpkin seeds and cilantro.