Flank Steak Tacos

A Rick Bayless recipe, by way of a Wild Oats sale flier.

Grilled Steak and Onion Tacos
Serves 6

1 1/4 lbs. beef flank steak
1 jar (16 ounces) Frontera Roasted Tomato Salsa or Frontera Chipotle Salsa
2 Tbsp. Worcestershire sauce
1 Tbsp. soy sauce
2 Tbsp. olive oil
2 medium-size white onions, thinly sliced
1/2 c. beef broth

Marinate flank steak in 1 cup of the Frontera Salsa, 1 tablespoon of the Worcestershire and soy sauce in a food-safe plastic bag in the refrigerator at least 4 hours or up to 12 hours. Prepare charcoal or gas grill. Heat a large nonstick skillet over medium heat until hot; add oil and heat. Add the onions and cook, stirring, until caramelized, about 10 minutes. Stir in the remaining Frontera Salsa, remaining Worcestershire sauce and beef broth. Cook and stir until reduced and thickened, about 5 minutes. Season with 1/2 teaspoon salt, or to taste. Remove from heat; keep warm. Remove steak from marinade. Spritz or brush lightly with oil. Grill steak over a medium-hot grill, turning once, until medium-rare, about 10 minutes total. Remove to a cutting board. Slice thinly against the grain. Serve in warm tortillas with warm onion mixture.

My notes: We used organic salsa from 505 Chile, because we bought a big jar at Costco, and it worked quite well. Used 1/2 cup of water with a vegetable bouillon cube stirred in instead of the beef broth, which we didn’t have. Marinated overnight, because we decided at the last minute not to grill the night we’d planned to. It took a bit longer to cook than this says, but then we also cooked to medium, not medium-rare. Served on warmed corn tortillas, with a sprinkling of cheddar on top. Overall, it was really really tasty. It got eaten very quickly, and we’ll definitely have it again if we can get organic flank steak on sale again. 🙂