- 6
Ingredients
- Marinade:
- Servings:6
- 1 1/2 cup olive oil
- 3/8 teaspoon grated lime zest
- 1 tablespoon lime juice
- 1 tablespoon Worcestershire sauce
- 5/8 teaspoon cumin
- 3/8 teaspoon salt
- 1/4 teaspoon oregano
- pepper
- 1 clove garlic, minced
- 1/2 cup (14.25 can beef broth
- Meat Preparation:
- 1 (1/2 pound) flank steak
- 1/2 pound skinless boneless chicken breast
- 1 red pepper, cut into 12 wedges
- 1 green pepper, cut into 12 wedges
- 1/2 Vadalia onion or other sweet onion
- 6 (6 inch) flour tortillas
- 1/2 cup salsa
- 1 1/2 tablespoon sour cream
- 1/4 cup cilantro
- Servings:4
- Marinade:
- 1 tablespoon olive oil
- 1/4 teaspoon lime rind
- 1/2 tablespoon fresh lime juice
- 1/2 tablespoon Worcestershire sauce
- 3/8 teaspoon cumin
- 1/4 teaspoon salt
- 1/8 teaspoon orgeano
- black pepper
- 1/2 clove garlic, minced
- 1/4 (14.25) can beef broth
- Meat Preparation:
- 1 (1/4 pound) flank steak
- 1 (1/4 pound) skinless, boneless chicken breast
- 1/2 red pepper, cut into wedges
- 1/2 green pepper, cut into wedges
- 1/4 large Vadalia onion, or other sweet onion
- 4 (6 inch) flour tortillas
- 1/4 cup salsa
- 1 tablespoons sour cream
- 1/2 cup cilantro
Preparation
Step 1
Combine marinade ingredients in a bowl and set aside. Score a diamond pattern on back of steak. Combine ¼ cups of marinade, steak and chicken in a large zip lock bag. Refrigerate 4 hours or overnight, turning occasionally. Combine the peppers and onion and remaining marinade and seal in a zip lock bag and marinade in refrigerator 4 hours or overnight turning occasionally. Remove steak and chicken from bag discarding mainade. Remove peppers and onions from bag, saving marinade in a sauce pan. Wrap tortillas in foil. Place peppers and onions in a grill basket. Grill steak and chicken over a medium hot grill, about 6-8 minutes each side, along with the peppers and onions. Toss tortillas on grill for about 4 minutes with everything. Bring marinade to a boil. Meanwhile cut steak and chicken diagonally across the grain into thin sliced. Place steak, chicken, and vegetables on a serving platter and drizzle with marinade. Allow your guests to serve themselves using the salsa, sour cream, and cilantro as a garnish.