| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
Beef, Mexican, Favorites |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Flank steak |
| 3 |
tb |
Orange juice |
| 3 |
tb |
Red wine vinegar |
| 1 |
ts |
Seasoned salt |
| 1 |
ts |
Dried oregano — leaves, not |
|
|
Ground |
| 1 |
ts |
Cumin seed |
| 1/4 |
ts |
Chili sauce |
| 2 |
|
Cloves garlic — minced |
| 3/4 |
lb |
Onion — thickly sliced |
| 1 |
|
Red bell pepper — or green |
| 6 |
|
Tortillas |
| 3 |
c |
Iceberg lettuce — shredded |
|
|
Salsa |
INSTRUCTIONS
1. Slice steak across grain 1/8 inch thick. Combine with juice, vinegar,
seas. salt, oregano, cumin, chili sauce, and garlic, coating evenly.
Marinate 10 min or up to 1 hour.
2. Meanwhile, place onion and bell pepper on a broiler pan; broil 4-6
inches from heat about 10 min, turning as needed to brown all sides evenly.
Turn broiler off; close oven door. Let vegetables set 5 min; remove skin
from pepper and slice.
3. In a 10-12 inch frying pan, heat 2 teaspoons of oil over high heat. Add
half of beef; stir fry until barely pink, 3 to 5 min. Repeat with rest of
beef; add more oil if needed. Place beef, onion, and pepper on a platter;
serve with warm tortillas, lettuce, and salsa.
Recipe By : Sunset - Jan 1996
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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