Steak and Jalapeño Tacos
['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']
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.
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