- 6
Ingredients
- 1 beef flank steak (1-1/2 pounds)
- 1 large onion, cut into wedges
- Mix of green, yellow, red bell pepper, julienned
- 1/2 cup lemon juice
- 1/2 cup lime juice
- 1/4 cup vegetable oil
- 3-4 garlic cloves, minced
- 1/2-1 teaspoon dried oregano
- 1-1 1/2 tsp cumin
- 1 tsp cilantro
- 1/2 teaspoon freshly ground pepper
- 12 flour tortillas (6 inches), warmed
- 1 medium avocado, peeled and sliced, optional
- Sour cream, cheddar cheese, shredded lettuce, salsa, optional
Preparation
Step 1
Prep: 10 min. + marinating Grill: 20 min.
In a small large bowl combine the marinade ingredients. Pour over meat. Cover and refrigerate for a four-six hours.
Drain meat, discarding marinade. Grill steak, covered, over medium-hot heat for 10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
Meanwhile, cut two pieces of heavy-duty foil into 18-in. x 12-in. rectangles. Wrap tortillas in one piece and vegetables in the other; seal foil tightly. Grill, covered, over indirect heat for 5-7 minutes, turning occasionally.
Cut steak into 1/8-in. slices across the grain; place on tortillas. Top with vegetables and roll up. Serve with avocado and sour cream if desired. Yield: 6 servings.