- 1 tablespoon ancho chile powder
- 2 teaspoons unsweetened cocoa powder
- 1/2 teaspoon cinnamon
- 1 (1-to 1 1/4-pounds) piece of flank steak
- 1 tablespoon vegetable oil
- 8 (7-to 8-inch) flour tortillas
- 3 cups packaged coleslaw mix (7 ounces)
- Accompaniments: sliced pickled jalapeños; sour cream; lime wedges
- Preheat oven to 350°F.
- Stir together ancho powder, cocoa, and cinnamon.
- Pat steak dry and season with 3/4 teaspoon salt, then coat with spice mixture. Heat oil in a 12-inch nonstick skillet over medium-high heat until it shimmers, then cook steak, turning once, 8 to 9 minutes for medium-rare.
- While steak cooks, wrap tortillas in foil and warm in oven.
- Let steak rest 5 minutes on a cutting board, then thinly slice across the grain at an angle.
- Serve steak with warm tortillas and coleslaw mix.