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Chile-Spiced Steak and Grilled Onion Tacos

  • prep: 20 mins
    total time: 1 hour 20 mins
  • yield: Makes 12 tacos
Photography: Petrina Tinslay




  • 1 tablespoon vegetable oil, plus more for grill
  • 2 tablespoons chile powder, such as ancho, pasilla, or chipotle
  • 2 tablespoons light-brown sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons fresh lime juice, plus wedges for serving
  • 1 1/2 pounds flank steak
  • Coarse salt and ground pepper
  • 1 large red onion, cut into 1/4-inch rounds
  • 12 corn tortillas, warmed or lightly toasted
  • Fresh Tomatillo Salsa, for serving

Cook's Note

In a heavy skillet, toast tortillas over medium until browned in spots. Or, wrap a stack of them in parchment-lined foil and warm in a 400-degree oven for 5 minutes.


  1. Step 1

    In a small bowl, whisk together oil, chile powder, brown sugar, soy sauce, and lime juice. Place steak in a 9-by-13-inch baking dish and cover with marinade. Turn once to coat steak, then cover dish tightly in plastic wrap and refrigerate 1 hour.

  2. Step 2

    Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Remove steak from marinade, letting excess drip off; reserve marinade. Season steak with salt and pepper. Grill onion and steak, flipping occasionally, until onion is lightly charred and steak is medium-rare, about 10 minutes. Brush onion and steak with reserved marinade and cook 1 minute more, flipping once. Place onion on a serving plate. Transfer steak to a cutting board, loosely tent with foil, and let rest 10 minutes before thinly slicing against the grain. Serve steak and onion with tortillas, salsa, and lime wedges.

Everyday Food, June 2011



Reviews (2)

  • 9 Nov, 2011

    We love this recipe and marinade! We usually don't need to add any salsa, just the marinated steak, onions, and sour cream are great!

  • 27 Jul, 2011

    This was excellent! I bought a little bit cheaper steak, so I marinated it overnight instead of an hour. It was super tender and delicious! The tomatillos salsa was also a nice touch. A little bitter, sour and spicy -- we loved it. I added a homemade chilpotle-lime sour cream as the magazine version of the recipe suggested. I would make this again, only this time I'd use way more chipotle chile pepper powder; we like spicy!