Grilled Steak Tacos With Spicy Slaw - cooking recipe

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

Preparation

Prepare a medium (375\u00b0F) 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\u00b0F to 135\u00b0F). 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.