• 1 beef flank steak (1 pound)

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 4 teaspoons olive oil, divided

  • 1 medium onion, halved and sliced

  • 1 jalapeno pepper, seeded and finely chopped

  • 1 garlic clove, minced

  • 1/2 cup salsa

  • 1/4 cup minced fresh cilantro

  • 2 teaspoons lime juice

  • Dash hot pepper sauce

  • 8 flour tortillas (6 inches), warmed

  • Optional toppings: salsa, cilantro, shredded lettuce and sour cream


  • Sprinkle steak with salt and pepper. In a large skillet, heat 2 teaspoons oil over medium-high heat. Add steak; cook 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from pan.

  • In same skillet, heat remaining oil over medium heat. Add onion; cook and stir 4-5 minutes or until tender. Add jalapeno and garlic; cook 2 minutes longer. Stir in salsa, cilantro, lime juice and pepper sauce; heat through.

  • Thinly slice steak across the grain; stir into onion mixture. Serve in tortillas; top as desired.