- 4
Ingredients
- 3 lemons, juiced
- 1/8 cup Tequila
- 1/2 tbsp. red chili pepper flakes
- 1 tsp. chili powder
- 4 cloves garlic, crushed
- 2/3 lb. flank steak
- 2 tsp. canola oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1/2 red onion, sliced
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 4 (6 inch) corn tortillas, warmed
- 1 cup chopped fresh cilantro leaves (optional)
Preparation
Step 1
1. Mix the lemon juice, tequila, pepper flakes, chili powder and garlic in a medium-sized plastic container. Place the steak in the container, cover and marinate in the refrigerator for at least 45 minutes.
2. Heat the canola oil in a large nonstick saute pan over medium heat. Add bell peppers and onion and saute until crisp tender. Remove from pan, set aside, and keep warm.
3. Remove steak from marinade and discard marinade. Saute steak in the saute pan for 5 minutes on each side or until cooked to your liking. Remove steak from pan and slice into thin strips. Return steak strips, bell peppers and onion to pan and warm through for about 1 minute. Season with salt and pepper, to taste.
4. Divide steak mixture evenly among the warmed tortillas. Garnish with the cilantro and serve.