Final Prep and Cook Time 21 minutes
Make-Ahead Time 1 day before serving
Makes 4 servings
|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|
- 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.
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.
Serve with a tossed green salad and refried beans.
|Total Fat||14 g|
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