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Tuesday, November 29, 2011


1 flank steak

3 cloves garlic, minced

¼ cup cilantro, chopped

1sweet onion, ¼ diced, ¾ sliced thin

½ jalapeno, chopped fine

1 teaspoon red chili flakes (divided)

1 teaspoon salt

1 teaspoon black pepper

Juice and zest from two limes

1 red bell pepper, julienned

1 green bell pepper, julienned

1 tablespoon vegetable oil

Flour tortillas

Shredded cheddar

Sour cream

Combine steak, garlic, cilantro, ¼ diced onion, ½ teaspoon red chili flakes, salt, pepper, lime zest and juice in a large plastic zipper bag. Marinate 30 minutes. Heat grill. Grill steak to medium, let rest 10 minutes. Meanwhile, heat oil in large skillet. Add ½ teaspoon red chili flakes, sliced onions, and peppers. Saute till slightly softened. Slice meat against the grain into thin strips. Serve with warmed tortillas, cheese, and sour cream. Great with Pico de Gallo.

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