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.

Tim Cebula
Recipe by Cooking Light May 2016


Credit: Jennifer Causey Styling: Lydia Degaris Pursell

Recipe Summary

25 mins
2 hrs 25 mins
Serves 6 (serving size: 2 tacos)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

395 calories; fat 18.3g; saturated fat 4.6g; mono fat 7.7g; poly fat 1.2g; protein 27g; carbohydrates 30g; fiber 3g; cholesterol 81mg; iron 6mg; sodium 574mg; calcium 71mg; sugars 2g.