- 1 pound [454 g] flank beef steak
- 1/4 cup [60 mL] lime juice
- 1/2 teaspoon [2.5 mL] salt
- 1/2 teaspoon [2.5 mL] garlic powder
- 1/2 teaspoon [2.5 mL] black pepper
- 1 medium size sweet red pepper, membranes removed and seeded, into strips
- 1 medium size sweet green pepper, membranes removed and seeded, into strips
- 1 medium size yellow or white onion, into strips
- 8 small [7 to 8-inch / 18 to 20-cm in diameter] wheat flour tortillas
- 2 tablespoons [30 mL] oil
- 1/2 cup [125 mL] sour cream
- Mexican salsa sauce
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- Preheat oven to 350°F [180°C].
- Remove grease from steak; transfer beef into a plastic bag.
- Sprinkle beef with lime juice, salt, garlic powder and black pepper.
- Leave to marinate for 15 to 20 minutes, at room temperature.
- Meanwhile clean, seed and cut sweet peppers into strips.
- Slice onion.
- Wrap tortillas into al foil; heat into preheated oven for 15 minutes.
- Into a large frypan, heat oil over high heat.
- Add marinated beef; fry for 5 minutes, on one side, until well done.
- Turn beef over; fry for 5 minutes more.
- Transfer beef onto a cutting board; keep beef warm covered with al foil.
- Over medium heat, brown together sweet red pepper strips, sweet green pepper strips and onion strips for 5 minutes, mixing every once in a while.
- Take away from heat; cover to keep warm.
- Cut beef into strips at a 45 degree angle.
- Evenly fill the center of each tortilla witn meat and vegetables.
- Garnish with sour cream and salsa sauce.
- Roll tortillas and serve.
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