Steak Tacos with Pickled Red Onions
- 1½ pounds flank steak
- 2 teaspoons sweet paprika
- 1 teaspoon chipotle powder
- 1/4 teaspoon cumin powder
- 1 teaspoon garlic powder
- 1½ teaspoons sea salt
- 1/4 teaspoons black pepper
- 1 teaspoon light brown sugar
- 1/2 fresh lime, juiced
- 1 tablespoon canola oil
- 1/4 cup fresh cilantro
- 2 radishes, sliced
- 1/2 seedless cucumber, chopped
- 1/2 serrano chile, seeds removed and thinly slices
- queso fresco
- cotija cheese
- lime wedges
- 1 large red onion, thinly sliced
- 1 cup rice wine vinegar
- 1/3 cup granulated sugar
- 1 teaspoon sea salt
Combine Pickled Red Onions ingredients in medium bowl; stir well. Cover and refrigerate while preparing steak tacos.
In a large bowl, combine paprika, chipotle powder, cumin, garlic powder, salt, pepper, brown sugar, lime juice and oil. Rub marinade on steak and let sit at room temperature for 1 hour.
Preheat a grill or grill pan to medium-high heat.
Place the steak (without the marinade) on the grill and grill over moderately high heat, turning twice, until lightly charred on the outside and medium-rare within, about 10 minutes. Transfer steak to a cutting board and let it rest.
Meanwhile, warm tortillas in a dry skillet or directly over an open flame until they are warmed through and some charring has occurred.
Thinly slice the rested steak across the grain on a diagonal. Serve sliced steak with warmed corn tortillas, lime wedges, fresh cilantro, radishes, serrano chile slices, cucumber, cheese and pickled red onions.