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Superb steak is a
great change from the ground hamburger taco...
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3
tsp |
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vegetable oil, divided |
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2
tsp |
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dried Mexican oregano |
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½
tsp |
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Kosher salt |
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½
tsp |
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cayenne pepper |
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¼
tsp |
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black pepper |
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2
cloves |
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garlic, minced |
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1½
lbs |
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flank steak, fat trimmed |
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3
cups |
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vertically sliced onion (about 2 medium
onions) |
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2
cups |
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red
and yellow bell pepper strips (about 2
large BP) |
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2
jalapeño |
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peppers, seeded and halved lengthwise,
thinly sliced |
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flour tortillas |
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1 |
Combine 1 t.
oil and next 5 ingredients in a bowl. Rub steaks
with garlic-oil mixture; place in a large
zip-top plastic bag. Seal; marinate in the
refrigerator for at least one hour, or
overnight. |
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2 |
Lightly
spray rack of grill with cooking spray. Heat to
medium high. |
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3 |
Heat
remaining 2 t. oil in a large nonstick skillet
over medium-high heat. Add onion, bell pepper,
and jalapeño; sauté 5 minutes. Keep warm. |
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4 |
Place steak
on grill, and cook 4 minutes on each side (only
turning once), or until desired degree of
doneness. Let stand for 10 minutes on a cutting
board before slicing crosswise (against grain)
into 1/3" thick slices. |
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5 |
Heat
tortillas in a covered casserole in 300° oven
until warm and pliable. Place a small amount of
meat in each tortilla; top with onion-pepper
mixture. |
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6 |
Top with
desired condiments such as guacamole, sour
cream, tomatoes and cheese. |
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Servings: 6 |
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Recipe Source |
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Health, July 2003 |
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