Ingredients

• 1 lb skirt steak
• 1 teaspoon chili powder
• 1 tablespoon olive oil
• 4 jalapeño peppers, stemmed, seeded and sliced lengthwise
• 2 red onions, thinly sliced
• 2 tablespoon Worcestershire sauce
• 1 tablespoon lemon juice
• 2 teaspoons kosher salt
• 12 corn tortillas
• 1/4 cup cilantro leaves
• 1 avocado, diced
• Lime wedges

Instructions

1. Heat broiler. Rub steak with chili powder and season with salt; set aside. In a pan over medium heat, heat oil; cook jalapeño and half the onion,stirring frequently, until soft, 8 to 10 minutes. Remove from heat and cool to room temperature; transfer to a blender or food processor and process with Worcestershire, lemon juice and 2 teaspoons salt until just blended. On a broiler pan, broil steak, flipping once, to desired doneness, about 5 minutes for medium-rare. Transfer steak to a cutting board, let rest for 3 minutes and cut into 1-inch strips. Divide steak among tortillas and top each with 1 tbsp jalapeño sauce, plus remaining onion, cilantro and avocado. Serve with lime wedges.