- 6
- 20 mins
- 31 mins
Ingredients
- MARINADE*
- 1 Orange, juiced
- 2 Limes, juiced
- 3 tablespoons canola oil
- 2 garlic cloves, minced
- 1 Jalapeno, seeded and minced
- 1 Tablespoon fresh cilantro, finely chopped
- 1 teaspoon cumin
- 1 teaspoon salt
- 2 1/4 pounds skirt or flank streak,m trimmed of fat
- 1 green bell pepper, thinly sliced
- 1 red bell papper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 red onion, thinly sliced
- Guacamole
- Salsa
- 12 flour tortillas, warm
Preparation
Step 1
In a small bowl, whisk together marinade ingredients. Place steak in a shallow container, and pour marinade over it. Refrigerate, covered, 8 hours or overnight to tenderize meat.
Drain the marinade from the meat. Grill the steak in a ridged grill pan over medium-high heat or 4 minutes each side. Transfer the steak to a cutting board and let stand.
In the same pan with the steak juices, add the bell peppers and onions. Saute the mixture for 3 minutes, until the vegetables are limp. Thinly slice the steak against the grain on a diagonal.
Spread some guacamole on a torilla, top with a few slices of steak, peppers and onions and salsa. Roll up the torilla to enclose the filling.
May also serve with sour cream and shredded cheese.