Juicy, spice-rubbed steak, charred tortillas, and a fresh tomato salsa. What’s not to like? In a world where you can buy almost any meal to go, and ready-made steak rubs are a dime a dozen, it’s a grounding practice to cook every element of dinner from scratch. And, in the case of these easy steak tacos, making each part doesn’t have to take more than 30 minutes. Serve the tacos with ice-cold light beers and a chopped romaine salad, if desired.
1½ teaspoons smoked paprika
¾ teaspoon ground cumin
½ teaspoon ground cinnamon
¼ teaspoon cayenne
3½ teaspoons kosher salt, divided
1 pound flank steak
1 tablespoon olive oil, plus more for grill grates
1 medium red onion, sliced, root ends left intact
¼ teaspoon freshly ground black pepper
2 cups cherry tomatoes, quartered
½ cup fresh cilantro leaves and tender stems, plus more for serving
3 tablespoons fresh lime juice (from 2 limes), plus wedges for serving
1 serrano chile, seeded and finely chopped
8 6-in. corn tortillas
How to Make It
Mix paprika, cumin, cinnamon, cayenne, and 2 teaspoons salt in a small bowl. Rub all over steak.
Heat a grill or grill pan over medium-high. Lightly oil grates. Cook steak, turning occasionally, 8 to 10 minutes for medium-rare. Transfer to a cutting board; let rest for 10 minutes before slicing against the grain.
Toss onion, oil, pepper, and ½ teaspoon salt in a small bowl. Cook onion over high until charred, about 2 minutes per side.
Mix tomatoes, cilantro, lime juice, chile, and remaining 1 teaspoon salt in a bowl.
Toast tortillas over an open flame or in a dry skillet over high until lightly charred, 10 to 15 seconds per side.
Divide steak among tortillas and top with tomato mixture, charred onion, and cilantro.
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