 |
Prep Time: 20 Minutes Cook Time: 11 Minutes |
Ready In: 31 Minutes Servings: 6 |
|
Ingredients:
1 orange, juiced |
2 limes, juiced |
3 tablespoons canola oil |
2 garlic cloves, minced |
1 jalapeno, seeded and minced |
1 tablespoon fresh cilantro, finely chopped |
1 teaspoon cumin |
1 teaspoon salt |
2 1/4 pounds skirt or flank steak, trimmed of fat |
1 green bell pepper, thinly sliced |
1 red bell pepper, thinly sliced |
1 yellow bell pepper, thinly sliced |
1 red onion, thinly sliced |
guacamole, recipe follows |
salsa fresca, recipe follows |
12 flour tortillas, warm |
Directions:
1. In a small bowl, whisk together marinade ingredients. Place steak in a shallow container, and pour marinade over it. Refrigerate, covered, 8 hours or overnight to tenderize meat.
2. Drain the marinade from the meat. Grill the steak in a ridged grill pan over medium-high heat for 4 minutes each side. Transfer the steak to a cutting board and let stand.
3. In the same pan with the steak juices, add the bell peppers and onions. Saute the mixture for 3 minutes until the vegetables are limp. Thinly slice the steak against the grain on a diagonal.
4. Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions and salsa fresca. Roll up the tortilla to enclose the filling.
5. May also serve with sour cream and shredded cheese.
|
|