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1/2 cup vegetable oil
1/4 cup cider vinegar
1/4 cup lemon juice
3 cloves garlic minced
1 teaspoon hot pepper sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
1 onion large, sliced
1 beef flank steak 1 to 1 1/2 pounds
1 green bell pepper medium, thinly sliced
1 tablespoon butter or margarine
1/8 teaspoon garlic salt
Dash black pepper
4 to 6 flour tortillas warmed*
4 to 6 tablespoons taco sauce or salsa
4 ounces cheddar cheese or Monterey Jack cheese, shredded (about 1 cup)
4 to 6 tablespoons sour cream dairy (optional)
In a reclosable plastic bag, place oil, vinegar, lemon juice, garlic, hot pepper sauce, salt and 1/4 teaspoon pepper. Shake to mix. Add onion slices.
Pierce meat deeply with tines of a fork. Place in plastic bag with marinade. Seal and turn bag to coat surface of meat. Refrigerate at least 6 hours or overnight, turning once.
Preheat broiler or prepare grill for cooking.
Remove onion from marinade. In a medium skillet over medium heat, saute onion and green pepper in melted butter or margarine until soft and tender but not browned. Sprinkle with garlic salt and a dash of pepper.
Meanwhile, remove steak from marinade. Broil or grill 6 inches from heat source for 5 to 7 minutes on each side for medium rare. Thinly slice steak across the grain on the diagonal.
To serve, place sliced steak on one half of each tortilla. Top with onion and green pepper, sauce or salsa, cheese and sour cream. Fold and eat.
* To warm tortillas, wrap in foil and place in oven or on the side of the grill.
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