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Chile-Spiced Steak Tacos
1 tbsp. vegetable oil, plus more for grill
2 tbsp. chile powder (I used ancho)
2 tbsp. light brown sugar
2 tbsp. soy sauce
2 tbsp. 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
What you’ll do:
In a small bowl, whisk together oil, chile powder, brown sugar, soy sauce, and lime juice. Reserve a few tablespoons of the marinade for later use. Place steak in a 9-by-13-inch baking dish and cover with remaining marinade. Turn once to coat steak, then cover dish with plastic wrap and refrigerate for at least one hour.
Heat a grill or grill pan to medium-high. Light oil hot grill, remove steak from 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. Place onion on a serving plate and set aside. Transfer steak to a cutting board and let rest for 10 minutes loosely tented with foil. Thinly slice the steak against the grain. Serve steak and onions on tortillas with your favorite toppings.
Source: Everyday Food, June 2011