Everyday Food, June 2011
- Prep Time 20 minutes
- Total Time 1 hour 20 minutes
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Yield Makes 12 tacos
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Ingredients
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1 tablespoon vegetable oil, plus more for grill
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2 tablespoons chile powder, such as ancho, pasilla, or chipotle
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2 tablespoons light-brown sugar
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2 tablespoons soy sauce
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2 tablespoons fresh lime juice, plus wedges for serving
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1 1/2 pounds flank steak
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Coarse salt and ground pepper
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1 large red onion, cut into 1/4-inch rounds
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12 corn tortillas, warmed or lightly toasted
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Fresh Tomatillo Salsa, for serving
Directions
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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.
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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.
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!
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!