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Chili-Spiced Steak and Onion Tacos




Source of Recipe


From Everyday Food.


Recipe Introduction


The meat for these tacos is marinated before it is cooked.

Makes 12 servings


Recipe Link: http://seattletimes.com/living

List of Ingredients




1 tablespoon vegetable oil, plus more for grill

2 tablespoons chili 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






Recipe



1. In a small bowl, whisk together 1 tablespoon oil, chili 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. Clean and lightly oil grill. Heat a grill or grill pan to medium-high. Remove steak from marinade and let excess marinade drip off. Discard 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. 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.

3. To make 1 1/2 cup of Fresh Tomatillo Salsa: In a small bowl, combine 1/4 pound tomatillos, husks removed, diced small, 4 tablespoons minced red onion and 1 jalapeño, seeded and minced (2 tablespoons). Season to taste with coarse salt and let sit 10 minutes before serving. (To store, refrigerate in an airtight container up to 3 days.)