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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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The marinade only needs 8 hours to work its magic, but it’s even better left overnight. Try it on chicken breasts, too. —Karyn Kiki Power, Arlington, Texas. Ingredients:
1/3 cup beef broth |
1/4 cup lime juice |
3 tablespoons olive oil, divided |
4 garlic cloves, minced |
2 teaspoons worcestershire sauce |
1 teaspoon salt |
1 1/4 ounces lipton recipe secrets savory herb with garlic soup mix, 1 envelope, divided |
1 teaspoon dijon mustard |
1/2 teaspoon pepper |
1/2 teaspoon cayenne pepper |
1/2 teaspoon liquid smoke (optional) |
2 lbs skirt steaks, cut into 4 to 6-inch portions |
2 large onions, sliced |
1 medium green pepper, sliced |
1 medium yellow sweet pepper, sliced |
12 inches flour tortillas |
Directions:
1. In a large resealable plastic bag, combine the broth, lime juice, 1 tablespoon oil, garlic, Worcestershire sauce, salt, 1 teaspoon soup mix, mustard, pepper, cayenne and Liquid Smoke if desired. Add the steaks; seal bag and turn to coat. Refrigerate for 8 hours or overnight.
2. In a large bowl, combine onions, green pepper, yellow pepper and remaining oil and soup mix. Place half of mixture on each of two double thicknesses of heavy-duty foil (about 12 inches square). Fold foil around vegetables and seal tightly.
3. Drain beef and discard marinade. Grill steaks and vegetable packets, covered, over medium heat for 10-13 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°) and vegetables are tender, turning steaks once.
4. Open foil packets carefully to allow steam to escape. Thinly slice steaks; place beef and vegetables on tortillas. Serve with salsa, cheese, guacamole and sour cream if desired.
5. Time does not include marinating time.
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