Steak tacos with tomato-chipotle salsa
Uncooked lean and trimmed beef flank steak
1 medium, cut into 1/4-inch rounds
Olive oil cooking spray
3 medium, diced
½ small, finely chopped
Fresh lime juice
Canned chipotle peppers in adobo sauce
½ item(s), minced
¼ cup(s), chopped fresh
4 item(s), (6-inch), warmed
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)