This satisfying summer main dish is made with garden-fresh peppers, onion, and grilled beef steak.
Serves: 4
Preparation time: 20 minutes
Cooking time: 10 minutes
Ingredients:
- 1 (about 1 pound) beef flank steak
- ¼ cup canola oil
- ¼ cup water
- ¼ cup lime juice
- 1 envelop onion soup mix
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon grated lime zest
- ½ teaspoon dried oregano
- ¼ teaspoon pepper
- 1 tablespoon canola oil
- ½ green pepper, julienned
- ¼ sweet red pepper, julienned
- ¼ yellow pepper, julienned
- 1 medium onion, thinly sliced
- 8 (8 inches) flour tortillas, warmed
- Sour cream and lime wedges, for serving
Directions:
- Combine ¼ cup canola oil, water, lime juice, onion soup mix, garlic, ground cumin lime zest, oregano, and pepper in a shallow dish, add in steak and turn to coat.
- Cover and refrigerate for 6 hours or overnight.
- Remove from refrigerator, drain and discard marinade.
- Grill the steak over high heat for 5 minutes each side or until meat reaches desired doneness.
- While the steak is grilling, sauté onion and peppers in1 tablespoon of oil in a small skillet for 3 to 4 minutes or until crisp-tender.
- Slice steak into thin strips across the grain.
- Divide steak strips among tortillas and top each tortilla with vegetables and roll-up.
- Serve with sour cream and lime wedges.