5 teaspoons chili powder
1 and 1/2 teaspoons cumin
1 and 1/2 teaspoons oregano
1 and 1/2 pounds skirt steak
2 teaspoons olive oil
spicy green salsa:
1/2 cup fresh cilantro leaves, chopped
1 tablespoon minced pickled jalapeno chiles
3 tablespoons olive oil
1 teaspoon red-wine vinegar
1/8 teaspoon salt
loaded potato salad:
2 pounds white new potatoes, quartered and cut into 3/4-inch chunks
3/4 cup sour cream
1/4 cup mayonnaise
1/2 cup thinly sliced scallions, plus more for garnish
4 slices bacon, cooked and crumbled
Potato salad: In a large pot, cover the potatoes with salted water. Bring to a boil; reduce the heat. Simmer until the potatoes are tender when pierced with a fork, 12 to 15 minutes. Drain well. Meanwhile, in a large bowl, whisk together the sour cream and mayonnaise; add the warm potatoes, and gently fold to combine. Season with salt and pepper. Cover; refrigerate at least 1 hour and up to 1 day. To serve, season again with salt and pepper; fold in scallions. Garnish with bacon and more scallions.
Salsa: Combine all ingredients with 1 tablespoon water in a small bowl. Cover with plastic wrap, pressing it directly on the surface to prevent discoloration. Refrigerate until ready to use.
Steak: In a small bowl, combine the chili powder, cumin, oregano, 1 and 1/2 teaspoons salt, and 1/2 teaspoon pepper. Sprinkle the mixture over the steak; drizzle with oil. Let stand, turning to coat evenly with oil halfway through, 10 minutes. Heat grill to high; lightly oil the grates. Place the steak on the grill; cover. Cook, turning once, until the meat has reached desired doneness, 4 to 6 minutes for medium rare.