Steak tacos with tomato-chipotle salsa
- Total Time
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.
uncooked lean and trimmed beef flank steak1 pound(s)
table salt1 tsp
chili powder1 ½ tsp
ground cumin1 tsp
black pepper¼ tsp
uncooked onion(s)1 medium, cut into 1/4-inch rounds
olive oil cooking spray3 spray(s)
plum tomato(es)3 medium, diced
uncooked onion(s)½ small, finely chopped
fresh lime juice1 Tbsp
canned chipotle peppers in adobo sauce½ item(s), minced
cilantro¼ cup(s), chopped fresh
corn tortilla(s)4 item(s), (6-inch), warmed
fresh lime(s)1 item(s), cut into wedges
- 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 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 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 Cut steak into thin slices. Fill tortillas evenly with steak, cooked onion, and salsa. Serve with lime wedges.
- Serving size: (1 taco)