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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1/4 cup lime juice |
1/4 cup light beer |
2 tablespoons minced fresh cilantro |
1 teaspoon dried whole oregano |
1/4 teaspoon ground red pepper |
2 cloves garlic, minced |
1 small green pepper |
1 small sweet red pepper |
1 small sweet yellow pepper |
1 (1-pound) lean boneless top round steak |
1 small purple onion, cut into 8 wedges |
1 cup diced tomato |
2 tablespoons chopped green onions |
2 tablespoons minced fresh cilantro |
2 tablespoons red wine vinegar |
1 tablespoon chopped ripe olives |
1 tablespoon seeded and minced jalapeno pepper |
vegetable cooking spray |
8 (8-inch) flour tortillas |
Directions:
1. Combine first 6 ingredients in a heavy-duty, zip-top plastic bag; seal bag, and shake well. Seed green and sweet peppers; cut each into 8 wedges. Place pepper wedges, steak, and onion in bag; seal bag, and shake. Marinate in refrigerator 8 hours. Combine tomato and next 5 ingredients. Cover and chill.
2. Remove steak and vegetables from marinade, reserving marinade. Thread vegetables onto 4 (10-inch) metal skewers. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place steak and skewers on rack. Grill vegetables, covered, 12 minutes or until tender, turning and basting occasionally. Grill steak 5 to 6 minutes on each side or to desired doneness, basting occasionally. Wrap tortillas in aluminum foil. Grill, covered, 2 minutes.
3. Cut steak diagonally across grain into 1/4-inch-wide slices. Divide steak and vegetables among tortillas. Top each with 3 tablespoons tomato salsa mixture; roll up tortillas.
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