I first saw a recipe for steak tacos in Every Day Mexican by Rick Bayless. I borrowed his idea and threw in some carmelized onions and blue cheese. Mike agreed to make these since I was in at the office late that night working phone duty. He did a really good job marinating and cooking the steak. He takes dried chili peppers and grinds them against our grater to make the powder. When I walked in the door all I had to do was sit down and eat. Life is great!

INGREDIENTS
1 pound flank steak
3 tablespoon olive oil, divided
1 ½ teaspoon fresh ground chili pepper
1 garlic clove
1/2 teaspoon cumin
Salt
Pepper
1 large onion, chopped
Blue cheese crumbles
6 soft flour tacos

DIRECTIONS
Mix 2 tablespoons olive oil, chili pepper, garlic, cumin, salt and pepper and use as a marinade/rub on the steak. Let steak sit for at least 30 minutes.

Preheat oven to 375 degrees. In large skillet heat 1 tablespoon olive oil on medium high heat. Add onion and salt and pepper, cook over medium high heat until onion is soft and caramelized.

Remove onion from skillet onto oven safe dish and place onions in preheated oven.

Place steak in preheated skillet over medium-high heat and sear on both sides for about 3 minutes. Place steak on top in dish on top of onions in oven and cook to your preference, about 5 -7 minutes.

Remove steak from oven and let sit for about 1-2 minutes to allow juices to settle. Slice thinly and place in taco shells with onions. Top with blue cheese.