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Steak Tacos

Photo: Jennifer Causey Styling: Lydia Degaris Pursell

Hands-on time 25 mins
Total time 2 hrs, 25 mins
Yield

Serves 6 (serving size: 2 tacos)

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

Nutrition Information

  • calories 395
  • fat 18.3 g
  • satfat 4.6 g
  • monofat 7.7 g
  • polyfat 1.2 g
  • protein 27 g
  • carbohydrate 30 g
  • fiber 3 g
  • cholesterol 81 mg
  • iron 6 mg
  • sodium 574 mg
  • calcium 71 mg
  • sugars 2 g
  • Est. Added Sugars 0 g

How to Make It

  1. 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.

  2. 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.

  3. Preheat grill to medium-high heat.

  4. 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.

  5. 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.