GRILLED STEAK TACOS WITH SPICY SLAW

Grilled Steak Tacos With Spicy Slaw image

Make and share this Grilled Steak Tacos With Spicy Slaw recipe from Food.com.

Provided by Pinay0618

Categories Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 teaspoons dried ancho chile powder
2 teaspoons granulated sugar
kosher salt & freshly ground black pepper
1 1/4 lbs flank steaks
1 large red onion, cut into 1/2-inch-thick rounds
1 -2 medium jalapeno, stemmed
2 tablespoons olive oil
3 cups thinly sliced green cabbage
1 tablespoon fresh lime juice, more as needed
8 corn tortillas
1/2 cup sour cream
lime wedge, for serving

Steps:

Prepare a medium (375°F) gas or charcoal grill fire.
Meanwhile, in a small bowl, mix the ancho powder with 1 teaspoons of the sugar, 2 teaspoons salt, and 3/4 teaspoons pepper. Pat the steak dry, sprinkle the ancho mixture on both sides, and let sit at room temperature while the grill heats.
Set the onion rounds and jalapenos on a large plate and sprinkle with 1 Tbs. of the oil, 1/2 teaspoons salt, and 1/2 teaspoons pepper.
In a large bowl, toss the cabbage with the lime juice, the remaining 1 teaspoons sugar, and 1/2 teaspoons salt. Add the remaining 1 Tbs. oil and toss again.
Put the steak, onions, and jalapenos on the grill. Grill the steak, flipping once, until cooked to your liking, 5 to 6 minutes for medium rare (130°F to 135°F). Grill the vegetables, flipping once, until grill marks appear and they're just tender, 4 to 6 minutes for the jalapenos and about 8 minutes for the onion. (Move the onions to a cooler part of the grill or lower the heat if they start to burn.) Transfer the steak and vegetables to a cutting board; let the steak rest for 5 minutes.
Chop the onions and finely chop the jalapenos, add to the cabbage mixture, and toss well. Season to taste with salt, pepper, and lime juice.
Spread 4 tortillas on the grill and heat, flipping once, until warm and softened, about 1 minute. Stack the warmed tortillas in a kitchen towel; repeat with the remaining tortillas.
Thinly slice the steak and put a few slices on each of the warm tortillas. Top with the slaw and a dollop of sour cream. Serve with the lime wedges.