2 1/4 pounds skirt or flank steak, trimmed of fat and cut into thirds
salt and pepper
2 red bell peppers, thinly sliced
1 large onion, thinly sliced
12 flour tortillas
guacamole and salsa for serving
Instructions
In a small 2 cup measuring cup, or something
similar size and shape, combine all the marinade
ingredients. Using an immersion blender, puree the
marinade until smooth. Transfer to a re-sealable
plastic bag and add the steak, seal and shake to
coat. Refrigerate the beef for 2 to 4 hours to
tenderize and flavor the beef.
Preheat a ridged grill pan on high heat.
Drain the marinade from the beef. Lightly oil the
grill or grill pan. Season liberally with salt and
freshly ground black pepper. Grill the steak over
medium-high heat and cook for 4 minutes on each
side and then transfer to a cutting board and let
rest. Depending on the size of your grill pan you
may need to cook in batches.
Once the beef is off the grill pan and resting,
add the bell peppers and onions tossed with lime
juice and olive oil, if using. Grill the mixture
for 7 to 8 minutes until the vegetables are just
barely limp.
While the peppers and onions are cooking, heat up
the tortillas. Turn any free burners on a medium
low flame. Place a tortilla on each flame and let
it char about 30 seconds to 1 minute, flip the
tortilla and repeat on the second side. Once
heated and charred remove the tortilla to a clean
tea towel and wrap to keep warm. Repeat until you
have warmed all of your tortillas.
You can also heat your tortillas in a microwave,
lightly dampen a tea towel with some water, wrap
the tortillas in the damp towel and heat in the
microwave for about 1 minute. Check to see if they
are warm, if not repeat the heating at 1 minute
intervals until they are warm and pliable.
Thinly slice the steak against the grain on a
diagonal.
To serve-
Spread some guacamole on a tortilla, top with a
few slices of steak, peppers and onions, and
salsa. Roll up the tortilla to enclose the
filling.
May also be served with sour cream and shredded
cheese.
Originally Submitted
6/5/2010
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