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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 26 |
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I lost my copy moving back to the States so I'm posting for safe keeping. This is a simple and easy recipe and you pretty much have the ingredients on hand. Note: Prep time does not include marinating time. Also this recipe works well with an indoor grill and cooking the veggies in a fry pan or wok. Ingredients:
1/4 cup canola oil |
1/3 cup onion, chopped |
2 tablespoons white wine vinegar |
1 tablespoon lime juice |
1 garlic clove, minced |
1 teaspoon hot pepper sauce |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1 beef flank steak (1/2 pound) |
1/2 medium red bell pepper, sliced |
1/2 medium green bell pepper, sliced |
1 medium onion, thinly sliced |
4 flour tortillas, warmed (8 inches) |
sour cream (optional) |
guacamole (optional) |
salsa (optional) |
shredded cheddar cheese (optional) |
Directions:
1. In a small bowl, combine the first eight ingredients.
2. Pour 1/3 cup into a large resealable plastic bag; add beef.
3. Seal bag and turn to coat.
4. Pour remaining marinade into another large resealable plastic bag; add peppers and onion.
5. Seal bag and turn to coat.
6. Refrigerate beef and vegetables overnight.
7. Drain and discard marinade; set vegetables aside.
8. Grill beef, covered, over medium heat for 7-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
9. Let stand for 10 minutes.
10. Meanwhile, place vegetables in a grill wok or basket.
11. Grill, covered, over medium heat for 8-10 minutes or until crisp-tender, stirring frequently.
12. Thinly slice steak across the grain; place on tortillas.
13. Top with vegetables; roll up.
14. Serve with sour cream, guacamole, salsa and cheese if desired.
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