What you need:
- 1-11/2 lbs flank steak or skirt steak
- 1/4 c lime juice
- 2 garlic cloves, minced
- 1/4 c olive oil
- 1/2 t salt
- 1/8 t black pepper
- 1 t cumin
- 11/2 t chili powder
- 1/4 t red pepper flakes
- 1 large onion, sliced
- 2 green peppers, sliced
- flour tortillas
What you do:
- In a large ziploc bag, combine lime juice, garlic, salt, pepper,
olive oil, cumin, chili powder and red pepper flakes. Add steak,
shake to coat and refrigerate for at least 8 hours. Shake bag
every so often to freshly coat steak.
- In a large skillet, heat 2 T of olive oil. Add green pepper and
onion and cook over medium-high heat, stirring often, until
tender but still crisp; set aside.
- Remove steak from bag and cook over medium coals for 10 -12
minutes or until desired doneness, flipping halfway through
cooking. Put steak on cutting board and cut thin slices
diagonally across the grain. Add meat to heated flour tortillas
with onion/green pepper mixture. Top with shredded cheese,
sour cream, hot sauce, guacamole or condiments of choice.
|
