1 tablespoons paprika1 tablespoon kosher salt½ tablespoon freshly ground black pepper¼ teaspoon ground bay leaves1/2 teaspoon ground cumin1 teaspoon chile powder2 pounds flatiron steak, in 1 piece2 tablespoons corn oil2 red onions, thinly sliced16 to 24 tortillasFresh chopped cilantro
Put the paprika, salt, pepper, bay leaves, cumin and chile powder in a bowl and mix together. Rub it on the steak. Cover with plastic and let rest in the refrigerator for 1 to 3 hours.
Warm the oil in a large frying pan and cook the onions over medium high heat until light golden, 5 to 7 minutes. Remove from the pan and add the beef. Cook about 2 to 3 minutes per side until medium rare, 2 to 3 minutes per side. Cut into thin slices. Add it back into the pan with the onions for 30 seconds.
In the meantime, warm the tortillas. Top the tortillas with the steak and onions and top with the chipotle crema. Garnish with cilantro and serve immediately.
1 tablespoon chipotle1 cup sour cream
Stir the chipotle and sour cream together. Season with salt.
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