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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 8 |
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These are great for summertime grilling. Cooking and prep time includes time for marinading. Ingredients:
5 lbs shoulder london broil beef, 3/4-inch thick (or western griller) |
4 teaspoons salt |
2 1/2 teaspoons fresh ground black pepper |
1 1/2 cups lime juice |
3 tablespoons garlic, minced |
3/4 cup yellow onion, minced |
2 tablespoons olive oil |
2 red bell peppers, seeded and cut into thin strips |
2 green bell peppers, seeded and cut into thin strips |
2 yellow bell peppers, seeded and cut into thin strips |
1/2 red onion, sliced |
16 corn tortillas or 16 flour tortillas, 6 inches in diameter |
cheese, for topping (optional) |
sour cream, for topping (optional) |
guacamole, for topping (optional) |
salsa, for topping (optional) |
Directions:
1. Trim the meat to remove any visible fat.
2. In medium bowl, combine the salt, pepper, lime juice, garlic and minced onion.
3. Transfer to a baking dish.
4. Add the beef, cover and refrigerate.
5. Marinate for at least 2 hours and up to 24 hours.
6. When ready to cook, preheat a gas grill to high.
7. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a light coating of white ash.
8. Spread the coals evenly.
9. Clean the cooking grate.
10. Grill the steaks for 7-8 minutes per side for medium doneness.
11. Remove the steaks from the grill and allow them to cool about 5 minutes.
12. Cut the steaks into 1/4-inch thick strips, being sure to cut across the grain, and on a slight bias.
13. Set aside.
14. In large saute pan, heat the olive oil over medium heat.
15. Saute the peppers and onions for 5-7 minutes, or until they just begin to soften.
16. Add the steak and cook until just heated through, about another 2-3 minutes.
17. Meanwhile, grill or toast the tortillas until softened and warm, about 20 seconds per side.
18. Serve the steak mixture with the tortillas and a variety of toppings such as cheese, sour cream, guacamole or salsa.
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