| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Beef, Mexican |
4 |
Servings |
INGREDIENTS
| 1 1/4 |
lb |
Beef top sirloin steak, cut |
|
|
1 " thick |
| 1/3 |
c |
Prepared Italian dressing |
| 3 |
T |
Fresh lime juice |
| 2 |
|
Bell peppers, green or red |
|
|
cut in quarters |
| 2 |
|
Onions cut crosswise into |
|
|
1/2 " slices |
| 8 |
|
Flour tortillas, warmed |
|
|
Prepared salsa |
INSTRUCTIONS
Soak 8 (9") bamboo skewers in water 10 minutes, drain. Trim fat from
beef steak. Cut steak crosswise into 1/2 " thick strips. Thread an
equal amount of beef, weaving back and forth, onto each skewer. In
small bowl, combine dressing and lime juice, mixing well; brush onto
beef, peppers and onions. Place vegetables on grid over medium
ash-covered coals; grill peppers uncovered 12 to 15 minutes and onions
15 to 20 minutes or until tender, turning both once. Approximately 10
minutes before vegetable;es are done, move vegetables to outer edge of
grid. Place beef in center of grid; grill 8 to 18 minutes for medium
rare to medium doneness, turning once. Season beef with salt, as
desires; remove beef from skewers Serve beef and vegetables in
tortillas with salsa. Recipe by: Bonnie Recipe by A DIET FOR ALL
SEASONS (1995) Haas & Manzolini Posted to KitMailbox Digest by Sandy
<delite@flash.net> on Apr 1, 1998
A Message from our Provider:
“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”