1/4 C tequila
4 cloves garlic, peeled and smashed
2 tbs roughly chopped cilantro leaves
2 tbs vegetable oil
2 tsp Worcestershire sauce
1 tsp red pepper
1 tsp cumin
2 pounds flank steak, fat trimmed
2 tsp salt
1 tsp ground black pepper
6 large yellow corn tortillas
2 large green bell peppers, stemmed, seeded, and thinly sliced
1 large red onion, sliced
1 tablespoon minced garlic
In a bowl, whisk together the lime juice, tequila, garlic, cilantro, 1 tablespoon of the oil, the Worcestershire sauce, red pepper, and cumin. Pour into a large zip-lock bag, add the steak, and seal. Place in a baking dish and refrigerate for at least 12 and up to 24 hours, turning occasionally.
Remove the meat from the bag and pat dry. Season on both sides with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.
Preheat the grill to high, and preheat the oven to 325 degrees F.
Wrap the tortillas in foil and place in the oven for 15 minutes to warm and soften. Remove from the oven and keep warm in the aluminum foil. You can also heat the tortillas in a skillet on top of the stove, if you prefer.
Cook the steak over the grill to preferred temperature, 3 to 4 minutes per side for medium rare. I used a George Foreman grill, which also worked just fine. Remove from the heat and let rest for 10 minutes before slicing.
Meanwhile, in a large skillet, heat the remaining oil over medium-high heat. Add the peppers and onions, and cook, stirring, until soft and slightly caramelized, 12 to 15 minutes. Add the garlic, remaining teaspoon salt, and 1/2 teaspoon pepper and cook, stirring, until the garlic is fragrant and soft, 1 to 2 minutes. Remove from the heat.
Thinly slice the steak against the grain. Divide among the warmed tortillas and top with the vegetables. Squeeze with lime juice and serve with a side of guacamole and sour cream.
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