| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Tex-Mex |
Barbecue an, Tex-mex, Beef |
4 |
Servings |
INGREDIENTS
| 12 |
oz |
Dark beer |
| 1/4 |
c |
Low sodium soy sauce |
| 3 |
|
Cloves garlic; minced |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Ground chili powder |
| 1/2 |
ts |
Ground red pepper |
| 1 |
lb |
Beef flank steak |
| 6 |
md |
Red and green bell peppers; seeded and, quartered lengthwise |
| 8 |
|
7 inch flour tortillas |
|
|
Sour cream; for accompaniment |
|
|
Salsa; for accompaniment |
INSTRUCTIONS
Make marinade by combining beer, soy sauce, garlic, cumin, chili powder and
red pepper in a resealable plastic storage bag; add beef and seal.
Refrigerate up to 1 day, turning occasionally. To complete recipe, remove
beef from marinade; discard remaining marinade. Grill beef over hot coals 7
minutes per side or until desired doneness. Grill bell peppers 7 to 10
minutes or until tender, turning once. Slice beef and serve with bell
peppers and tortillas. Note: Although the recipe doesn't suggest this, the
illustration of the presentation shows the beef slices and peppers lying in
the center of a folded, lightly toasted tortilla, and a garnish of salsa
and sour cream.
Recipe by: No Time To Cook, July 1996
Posted to recipelu-digest Volume 01 Number 545 by Crane Walden
<cranew@foothill.net> on Jan 17, 1998
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