CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
1 |
lb |
Boneless beef top sirloin steak; 1 inch thick |
3/4 |
c |
Salsa |
2 |
tb |
Each olive oil; lime juice and tequila 2 cloves garlic, minced |
1 |
lg |
Red bell pepper; cut in half |
1 |
lg |
Yellow bell pepper; cut in half |
4 |
sl |
Red onion; cut 1/4 inch thick |
8 |
|
Flour tortillas; (7-inch), heated |
1 |
c |
(4 oz.) Sargento Classic Supreme Shredded Cheese For Tacos |
INSTRUCTIONS
Place meat in plastic bag. Add salsa, oil, lime juice, tequila and garlic.
Close bag securely; turn to combine ingredients and coat meat. Add peppers
and onion slices. Marinate in refrigerator at least 2 hours or up to 24
hours. Remove meat and vegetables from marinade; reserve marinade. Grill or
broil beef and vegetables 4 to 5 inches from heat source about 5 minutes
per side or until beef is medium-rare (145oF). Remove to carving board;
slice beef and peppers into thin strips and separate onions slices into
rings. To serve, divide beef and vegetables among heated tortillas. Heat
remaining marinade to a boil; drizzle over beef and vegetables. Sprinkle
with Taco cheese; roll up.
Posted to recipelu-digest by molony <[email protected]> on Feb 23, 1998
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