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Chile-Spiced Steak and Grilled Onion Tacos

  • Prep:
  • Total Time:
  • Yield: Makes 12 tacos
Chile-Spiced Steak and Grilled Onion Tacos

Photography: Petrina Tinslay

Source: Everyday Food, June 2011


  • 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


  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. 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.

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.

Reviews (2)

  • christie584 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!

  • chriskitten8 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!

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