Steak Tacos with Pickled Red Onions


Servings 6


  • pounds flank steak
  • 2 teaspoons sweet paprika
  • 1 teaspoon chipotle powder
  • 1/4 teaspoon cumin powder
  • 1 teaspoon garlic powder
  • 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.
  • Enjoy!