Copycat Chipotle Grilled Steak Soft Tacos

• Marinade
• medium red onion, coarsely chopped↗1⁄2
• garlic cloves↗2
• (7 1/16 ounce) can chipotle chiles in adobo↗1
• chili powder↗1 tablespoon
• vegetable oil, divided↗3 tablespoons
• kosher salt, divided↗2 teaspoons
• ground cumin↗2 teaspoons
• red wine vinegar↗2 teaspoons
• dried oregano↗1 teaspoon
• fresh ground black pepper↗1⁄4 teaspoon
• lbs chuck steaks, cut 2-inches thick, about 3 steaks↗1 1⁄2 lbs
• (6 inch) flour tortillas12
• monterey jack cheese, shredded↗2 cups
• romaine lettuce hearts, shredded↗2
• cups salsa2

Step-by-step instructions

1. 1

   To the bowl of a food processor or blender add 1/2 cup water, onion, garlic, 2 tablespoons adobo sauce (from can of chili’s), 1 chipotle chili, also from can, chile powder, 1 tablespoon oil, 1 teaspoon salt, cumin, vinegar, oregano, and black pepper.

2. 2

   Blend until completely smooth, add 1/2 cup water stirring to combine.

3. 3

   Place steak in a large non-reactive container, with enough room for the adobo sauce.

4. 4

   Pour sauce over steak, turning chicken to coat evenly. Cover and refrigerate for 10 to 12 hours (overnight) for the most intense flavor; steak can be marinated for up to 2 days. Remove steak from marinade, pat dry with paper towels, and place in a medium bowl. Season with remaining teaspoon salt.

5. 5

   In a large skillet over medium heat remaining 2 tablespoons oil. Add steak to the skillet and cook until underside is deep brown, about 4 minutes; turn and cook until the golden brown on the other side, another 4-5 minutes. Cook until the internal temperature of the steak reaches 135F (for rare) on a instant- read thermometer or 145F for medium rare.

6. 6

   Remove to a cutting board and tent with foil for 10 minutes. Slice into small pieces.

7. 7

   Dividing evenly, mound tortillas with Copycat Chipotle Grilled Steak, Monterey jack cheese, shredded lettuce, Copycat Chipotle Fresh Tomato Salsa or desired toppings.