Ingredients
1 flank steak (about 1 1/2 pounds), sliced thin (see photos)
1 tablespoon chili powder
1 ½ teaspoons cumin
1 teaspoon coriander
¾ teaspoon table salt
4 cloves garlic, minced
4 scallions, green parts cut into 1-inch lengths, white parts cut in half lengthwise
1 - 2 jalapeno chiles, minced
4 teaspoons vegetable oil
½ cup tomato sauce (canned)
½ cup water
2 teaspoons brown sugar
1 tablespoon lime juice
12 (8-inch) flour tortillas, warmed
Directions
1
Place sliced steak in large bowl and sprinkle evenly with chili powder, cumin, coriander, and salt. Add garlic, scallions, and chiles and toss to combine. (Steak mixture can be refrigerated for up to 2 hours.)
2
Heat 2 teaspoons oil in large skillet over high heat until just smoking. Add half of steak mixture and cook, turning slices once, until just browned, about 1 minute per side. Transfer to bowl. Repeat with remaining oil and steak and transfer to bowl.
3
Off heat, add tomato sauce, water, brown sugar, and lime juice to skillet, scraping up any browned bits with wooden spoon. Meanwhile, use slotted spoon to transfer browned steak mixture to cutting board, leaving accumulated juices in bowl. Chop steak into rough 1-inch pieces.
4
Add reserved juices to skillet and cook until reduced by half, about 6 to 10 minutes over medium heat. Return steak to skillet and cook until meat is glazed and just cooked through, about 2 minutes. Divide among tortillas. Serve.