Steak tacos with tomato-chipotle salsa
2
Points®
Total time: 23 min • Prep: 15 min • Cook: 8 min • Serves: 4 • Difficulty: Easy
This recipe is a perfect example of simple cooking that has fabulous flavor. Sprinkle a steak with some pantry spices and put it in a grill pan. While the steak cooks, chop some veggies for a salsa, then serve it all in corn tortillas. It’s a welcome weeknight dinner that your family will ask for often.
Ingredients
Uncooked lean and trimmed beef flank steak
1 pound(s)
Table salt
1 tsp
Chili powder
1½ tsp
Ground cumin
1 tsp
Black pepper
¼ tsp
Uncooked onion
1 medium, cut into 1/4-inch rounds
Olive oil cooking spray
3 spray(s)
Plum tomato
3 medium, diced
Uncooked onion
½ small, finely chopped
Fresh lime juice
1 Tbsp
Canned chipotle peppers in adobo sauce
½ item(s), minced
Cilantro
¼ cup(s), chopped fresh
Corn tortilla
4 tortilla(s), medium, (6-inch), warmed
Lime
1 item(s), cut into wedges
Instructions
1
1 Spray ridged grill pan with nonstick spray and set over medium- high heat. Sprinkle steak with 1/2 teaspoon salt, the chili powder, cumin, and pepper. Sprinkle onion rounds with 1/4 teaspoon salt and lightly spray with olive oil nonstick spray.
2
2 Place steak and onion in pan and cook steak, turning once, until instant-read thermometer inserted into side of steak registers 145°F, about 8 minutes. Cook onion, turning once, until softened and lightly browned, about 6 minutes. Transfer steak to cutting board and let stand 5 minutes.
3
3 Meanwhile, to make salsa, combine tomatoes, chopped onion, lime juice, chipotle en adobo, cilantro, and remaining 1/4 teaspoon of salt in medium bowl; set aside.
4
4 Cut steak into thin slices. Fill tortillas evenly with steak, cooked onion, and salsa. Serve with lime wedges.
5
Serving size: (1 taco)
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