![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2018\/12\/Steak-Tacos.jpg\")
<\/a><\/p>\n1 medium red onion, peeled and cut into 1\/2-inch-thick slices<\/p>\n
1\/4 C. olive oil, divided<\/p>\n
5 garlic cloves, minced<\/p>\n
2 dried chiles de arbol<\/p>\n
5 T. fresh lime juice<\/p>\n
1 (1 1\/2-pound) flat iron or skirt steak<\/p>\n
3\/4 tsp. kosher salt<\/p>\n
Cooking spray<\/p>\n
12 Fresh Corn Tortillas or packaged corn tortillas, warmed<\/p>\n
3\/4 C. Toasted Chile Salsa<\/p>\n
1\/4 C. Mexican crema<\/p>\n
<\/p>\n
Heat a cast-iron skillet over high heat. Add onion; cook 5 minutes or until charred, turning once. Remove from pan; chop and place in a bowl. Heat a small skillet over medium heat. Add 2 T. oil to pan. Add garlic and chiles; cook 2 minutes, stirring occasionally. Add garlic mixture to onion in bowl. Stir in juice and remaining oil. Combine half of onion mixture (including both chiles de \u00c3\u00a1rbol) and steak in a large zip-top plastic bag; seal. Refrigerate 1 hour. Reserve remaining onion mixture. Remove steak from refrigerator; let stand at room temperature 1 hour. Preheat grill to medium-high heat. Remove steak from marinade; discard marinade. Wipe any remaining onion and garlic off steak. Sprinkle steak with salt. Place steak on grill rack coated with cooking spray; grill over medium-high heat 8 minutes or until desired degree of doneness, turning once. Remove from grill; let stand 15 minutes. Cut steak across the grain into very thin slices. Add steak and accumulated juices to reserved onion mixture; toss. Place 2 tortillas on each of 6 plates. Top each tortilla with 1 1\/2 ounces steak; divide onion mixture among tacos. Top each with 1 T. Toasted Chile Salsa and 1 tsp. crema.<\/p>\n
<\/p>\n
Yield: 6 servings<\/p>\n
Calories: 395<\/p>\n
Fat: 18.3g<\/p>\n
Fiber: 3g<\/p>\n","protected":false},"excerpt":{"rendered":"
Steak Tacos 1 medium red onion, peeled and cut into 1\/2-inch-thick slices 1\/4 C. olive oil, divided 5 garlic cloves, minced 2 dried chiles de arbol 5 T. fresh lime juice 1 (1 1\/2-pound) flat iron or skirt steak 3\/4 tsp. kosher salt Cooking spray 12 Fresh Corn Tortillas or packaged corn tortillas, warmed 3\/4 C. Toasted Chile Salsa 1\/4 C. Mexican crema Heat a cast-iron skillet over high heat. Add onion; cook 5 minutes or until charred, turning…<\/p>\n