Grilled steak tacos get a spicy salsa marinade and are topped with tequila-kissed pickled red onions.
To prepare Salsa, place yellow onion slices on grid over medium, ash-covered coals. Grill onion, covered, 12 to 14 minutes (over medium heat on preheated gas grill, covered, 12 to 14 minutes), turning occasionally. Roughly chop grilled onion; set aside to cool.
Combine grilled onion, cilantro, chipotle peppers, garlic, black pepper and 1/2 teaspoon salt in blender container. Cover; pulse on and off until pureed. With blender running, slowly add oil to blender through opening in cover, processing until smooth. Reserve 1 cup salsa; cover and refrigerate.
Place beef steaks and remaining salsa in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 30 minutes.
Remove steaks from marinade; discard marinade. Pat steaks dry with paper towel; season with salt, if desired.
Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, covered, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Keep warm.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 672 Calories; 34g Total Fat; 7g Saturated Fat; 20g Monounsaturated Fat; 71mg Cholesterol; 1225mg Sodium; 51g Total carbohydrate; 25g Protein; 4.6mg Iron; 4.2mg Niacin; 0.5mg Vitamin B6; 95.3mg Choline; 5mcg Vitamin B12; 8.4mg Zinc; 32.8mcg Selenium; 5.1g Fiber.