This new find, which is great for a quick weeknight supper, is from the June 2011 issue of Everyday Food. Simply marinate steak in a mixture of oil, chile powder, brown sugar, soy sauce and lime juice, grill it with some onion slices and serve in soft tortillas with your favourite toppings. The magazine recipe suggested a tomatillo salsa, but tomatillos are not available here so I used our own homemade salsa (see my September 19, 2010 post for the recipe).

Slice the grilled steak into thin strips

Grill slices of onion along with the steak

I used grape tomatoes and feta cheese as toppings.

Serve in soft tortillas with your favourite toppings

To avoid additives and preservatives in this recipe, use tamari instead of soy sauce, which frequently contains sodium benzoate. Use fresh lime juice and tortillas with no artificial ingredients.


1 tablespoon vegetable oil, plus more for grill

2 tablespoons chile powder, such as ancho, pasilla, or chipotle

2 tablespoons light-brown sugar

2 tablespoons soy sauce

2 tablespoons fresh lime juice, plus wedges for serving

1-½ pounds flank steak

Coarse salt and ground pepper

1 large red onion, cut into ¼-inch rounds

12 corn tortillas, warmed or lightly toasted

Salsa, for serving


In a small bowl, whisk together oil, chile powder, brown sugar, soy sauce, and lime juice. Place steak in a 9-by-13-inch baking dish and cover with marinade. Turn once to coat steak, then cover dish tightly in plastic wrap and refrigerate 1 hour.

Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Remove steak from marinade, letting excess drip off; reserve 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, flipping once. Place onion on a serving plate.

Transfer steak to a cutting board, loosely tent with foil, and let rest 10 minutes before thinly slicing against the grain. Serve steak and onion with tortillas, salsa, and lime wedges. Makes 12 tacos.

From the June 2011 issue of Everyday Food