I can always tell that I’m ready for winter to be over when I start pulling out my summer recipes (and my sandals for no-snow days). I’ve been making these tacos for years now and I’ve slowly adjusted the recipe to exactly how I like it. It used to be extremely spicy but I’ve managed to get the spice level to perfection (they were SO hot one time that I had to abandon them for dinner). The steak and onions are amazing when they’re grilled, but neither Justin nor I was willing to go outside in freezing temperatures to start up the grill. This time around we sauteed the onions and cooked the steak strips on a broiler pan in the oven. They were fantastic! Just because it’s not summer outside the house doesn’t mean that it isn’t inside! (I’m sooooo happy that the little groundhog decided we’re having an early spring this year!) I love these tacos, in the summer and the winter. Give ’em try.
This recipe was adapted from Martha Stewart’s Everyday Food, June 2011 issue.
Steak and Onion Tacos with Fresh Tomatillo Salsa
Yield 4-6 servings
Steak and Onion Tacos
- 1 tablespoon vegetable oil, plus more for grill
- 3/4 teaspoon chili powder, such as ancho, pasilla, or chipotle
- 2 tablespoons light brown sugar
- 3 tablespoons soy sauce
- 2 tablespoons fresh lime juice, plus wedges for serving
- 1 pound petite sirloin steak
- coarse salt and pepper
- 1 large red onion, cut into 1/4 rounds
- 12 medium tortillas, warmed or lightly toasted
Fresh Tomatillo Salsa
- 1/4 pound tomatillos, husks removed and diced
- 4 tablespoons red onion, minced
- 1 medium jalapeno, seeded and minced
- coarse salt
- In a small bowl, whisk together the oil, chili powder, brown sugar, soy sauce, and lime juice. Place the steak in a gallon size storage bag, pour in the marinade, and refrigerate for 1 hour.
- Remove the meat from the refrigerator and let it sit at room temperature for 30 minutes prior to grilling.
- Heat a grill or grill pan to medium-high. Clean and lightly oil the hot grill. Remove the steak from the marinade, letting the excess drip off. Season the steak with salt and pepper.
- Grill the onion and steak, flipping occasionally, until the onion is lightly charred and the steak is medium-rare, about 10 minutes. Place the onion on a serving plate. Transfer the steak to a cutting board, loosely tent it with foil, and let it rest 10 minutes before thinly slicing against the grain.
- While the steak is resting, combine all of the salsa ingredients in a small bowl. Serve the steak and onion with tortillas, lime wedges, and the Fresh Tomatillo Salsa!