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Chile-spiced Steak and Grilled Onion Tacos


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Rate this recipe 4.6/5 (24 Votes)


  • 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 1/2 pounds flank steak
  • Coarse salt and ground pepper
  • 1 large red onion, cut into 1/4-inch rounds



Step 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.

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.

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