Chile-Spiced Steak and Grilled Onion Tacos

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Photo: Petrina Tinslay
Prep Time:
20 mins
Total Time:
1 hrs 20 mins
Yield:
12 tacos

Pairing marinated grilled steak with onions makes for flavorful and vibrant tacos, but it's our Easy Tomatillo Salsa that takes this dish into truly delicious territory.

Ingredients

  • 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 ½ pounds flank steak

  • Coarse salt and ground pepper

  • 1 large red onion, cut into ¼-inch rounds

  • 12 corn tortillas, warmed or lightly toasted

  • Easy Tomatillo Salsa, for serving

Directions

  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 Notes

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.

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