Lunch: Steak Tacos Recipe | MyRecipes

Recipe by Tim Cebula We love the color and slightly bitter edge of thickly cut red onion in steak tacos, but feel free to sub the red onion to white for a milder flavor.

Ingredients

1 medium red onion, peeled and cut into 1/2-inch-thick slices
1/4 cup olive oil, divided
5 garlic cloves, minced
2 dried chiles de arbol
5 tablespoons fresh lime juice
1 (1 1/2-pound) flat iron or skirt steak
3/4 teaspoon kosher salt
Cooking spray
12 Fresh Corn Tortillas or packaged corn tortillas, warmed
3/4 cup Toasted Chile Salsa
1/4 cup Mexican crema

Instructions

Heat a cast-iron skillet over high heat. Add onion; cook 5 minutes or until charred, turning once. Remove from pan; chop and place in a bowl.
Heat a small skillet over medium heat. Add 2 tablespoons oil to pan. Add garlic and chiles; cook 2 minutes, stirring occasionally. Add garlic mixture to onion in bowl. Stir in juice and remaining oil. Combine half of onion mixture (including both chiles de árbol) and steak in a large zip-top plastic bag; seal. Refrigerate 1 hour. Reserve remaining onion mixture. Remove steak from refrigerator; let stand at room temperature 1 hour.
Preheat grill to medium-high heat.
Remove steak from marinade; discard marinade. Wipe any remaining onion and garlic off steak. Sprinkle steak with salt. Place steak on grill rack coated with cooking spray; grill over medium-high heat 8 minutes or until desired degree of doneness, turning once. Remove from grill; let stand 15 minutes.
Cut steak across the grain into very thin slices. Add steak and accumulated juices to reserved onion mixture; toss. Place 2 tortillas on each of 6 plates. Top each tortilla with 1 1/2 ounces steak; divide onion mixture among tacos. Top each with 1 tablespoon Toasted Chile Salsa and 1 teaspoon crema.

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