These steak tacos are my choice for a small Memorial Day gathering. Chef Hugo Molina shared this recipe with me years ago, and I like to have it in my fridge for last-minute Mexican dishes.

Chipotle chiles canned in adobo sauce, which can be found in Mexican markets, are used here. The smoky, slightly hot salsa is just the right flavor for these steak tacos and adds spice to the dish, and it’s good on everything, from guacamole and chips to eggs and enchiladas.

Don’t worry if you don’t have time to make this salsa. You can always use a ready-made pico de gallo and add some chopped chipotle if you are pressed for time.

It’s best to marinate the flank steak up to 24 hours in advance and then cook it quickly to achieve a robust flavor and tender texture. Thinly slice the steak against the grain for best results.

The slaw makes the tacos more interesting, using cabbage instead of lettuce, creating contrasts of cooked and raw, and soft and crunchy, while the light dressing of lime juice, garlic, oil, and honey gives the tacos plenty of flavor. The brightness and crunchiness of the slaw also contrast with the chipotle-infused steak.

I prefer corn tortillas here, but you could use flour tortillas. If you’d like a bigger meal, make a pot of refried beans and serve them on the side. To drink? Your favorite chilled Mexican beer.

Grilled Flank Steak Tacos with Smoky Salsa

Serves 4 to 6

1 cup Smoky Salsa (see following recipe)

1 cup full-bodied beer

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