Chile-Spiced Steak and Grilled Onion Tacos

I love flank steak. It’s true. And I think you guys know that I like really spicy, so the thought of spiced up flank steak hanging out with some grilled red onions in a tortilla? That’s a little bit of heaven on earth to me.

I have to admit that I hate the whole marinating beef process. It’s a little bit gross. But I did it and for this particular recipe it was completely worth it. Once I grilled this meat and sliced it, I couldn’t quit nibbling. The steak is so incredibly moist and flavorful and just plain yummy that it’s incredibly addictive.

I thought I had tomatillo salsa on hand, but didn’t so I did miss having something green in the tortilla – and it makes the photo a bit sad, but next time (and yes there will be a next time) I won’t make that same mistake.

Try ’em….I know you’re gonna like ’em.

Chile-Spiced Steak and Grilled Onion Tacos
makes 12 tacos


  • 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
  • 12 corn tortillas, warmed or lightly toasted
  • Fresh Tomatillo Salsa, for serving


  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.
  2. 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. Serve steak and onion with tortillas, salsa, and lime wedges.
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