| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Ethnic |
6 |
Servings |
INGREDIENTS
|
|
Submitted by Carolyn Cloe (c4@groupz.net) |
| 2 |
lb |
Flank or skirt steak |
| 1/2 |
c |
Vegetable oil |
| 1/3 |
c |
Lime juice |
| 2 |
pk |
Hidden Valley Ranch Salad Dressing, (Dry mix-use Milk) |
| 1 |
ts |
Ground cumin |
| 1/2 |
ts |
Black pepper |
| 6 |
|
Flour tortillas; warmed |
|
|
Toppings: guacamole; sour cream, picante sauce |
INSTRUCTIONS
Pierce steak all over with fork. Combine oil, lime juice, Hidden Valley
Ranch Mix, cumin and pepper; pour over steak. Cover & refrigerate
overnight. Grill or broil steak, using marinade to baste. ice diagonally
across grain into thin slices. Roll in tortillas; serve with toppings.
Serves 6.
Posted to Bakery-Shoppe Digest V1 #252 by "Lewis'"
<lewises@flatoday.infi.net> on Sep 19, 1997
A Message from our Provider:
“Jesus: to know him is to love him”