Guadalajara Beef the Editors of Publications International, Ltd.
Make-Ahead Time up to 1 day before serving
Final Prep Time 20 minutes
Makes 4 servings
|1||bottle (12 ounces) dark beer|
|1/4||cup reduced-sodium soy sauce|
|3||cloves garlic, minced|
|1||teaspoon ground cumin|
|1||teaspoon ground chili powder|
|1/2||teaspoon ground red pepper|
|1||beef flank steak (about 1 pound)|
|6||medium red, yellow or green bell peppers, seeded and cut lengthwise into quarters|
|8||(6- to 8-inch) flour tortillas|
- Combine beer, soy sauce, garlic, cumin, chili powder and red pepper in large resealable food storage bag; knead bag to combine. Add beef and seal. Refrigerate up to 24 hours, turning occasionally.
- Preheat grill. Remove beef from marinade; discard remaining marinade. Place steak on grid over medium heat. Grill, uncovered, 17 to 21 minutes for medium rare to medium or until desired doneness, turning once during grilling. Grill bell peppers 7 to 10 minutes or until tender, turning once.
- Cut steak across the grain into thin slices and serve with bell peppers, tortillas, sour cream and salsa.
|Total Fat||13 g|
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