INGREDIENTS
1
beef flank or round tip steak (1-1/2 to 1-3/4 pounds)
1/2
cup lime juice
6
cloves garlic, chopped
1
teaspoon black pepper
1
large green bell pepper, cut lengthwise into 1-inch strips
1
tablespoon olive oil
8
corn tortillas, warmed
Tomato salsa
PREPARATION:
- Combine steak, lime juice, garlic and black pepper in resealable food storage bag; seal. Refrigerate 1 to 2 hours, turning at least once to marinate steak evenly.
- Preheat broiler. Remove steak from bag; place on broiler pan. Sprinkle with salt to taste. Brush bell peppers with oil. Broil steak 6 to 9 minutes per side for medium rare to medium, turning once. Add pepper strips to broiler pan while turning steak.
- Transfer steak to cutting board; slice across the grain into thin strips. Place on warm tortillas. Top with pepper strips and salsa. Serve immediately.
To Grill:
Step 2, Prepare grill. Remove steak from marinade, discard marinade. Grill steak over medium-hot coals 8 to 12 minutes or to desired doneness, turning halfway through. While steak is cooking, brush bell peppers with oil. Place bell pepper strips on grid or place in grill basket. Cook peppers until well-browned and softened.
Tip
Serve with a tossed green salad and refried beans.
This recipe appears in:
Mexican
NUTRITIONAL INFORMATION:
Sodium
156 mg
Protein
48 g
Fiber
<1 g
Carbohydrate
29 g
Cholesterol
74 mg
Total Fat
14 g
Calories
436
DIETARY EXCHANGE:
Meat
5-1/2
Vegetable
1
Starch
2
