Thinly slicing tougher cuts of meat, such as beef chuck eye steak, flank steak and skirt steak, ensures tenderness. Tip: Pop the steak in the freezer for about 20 minutes before slicing--it should be firm but not frozen. Hold a chef's knife at a 45-degree angle to the meat and thinly cut across the grain.

Source: Midwest Living

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Recipe Summary

prep:
20 mins
marinate:
2 hrs
grill:
8 mins to 10 mins
Servings:
4
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Ingredients

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Directions

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  • In a large shallow dish combine hot sauce, oil, and marjoram. Add beef, zucchini, sweet pepper, and red onion; toss to coat. Cover and refrigerate for 2 hours tossing once. Drain.

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  • For a charcoal or gas grill, place beef and vegetables in a grill basket directly over medium-high heat. Cover and grill for 8 to 10 minutes or until meat is browned, stirring once . Remove basket from grill. Place tortillas on grill rack. Cover and grill for 1 minute, turning once.

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  • Divide beed and vegetables among tortillas. Sprinkle with cilantro and black pepper. Top with sour cream, salsa, and cilantro sprigs, if desired.

Tips

To thinly slice the beef, freeze beef for 20 minutes before slicing, or just until beef is firm but not frozen.

Nutrition Facts

254 calories; total fat 11g; saturated fat 3g; polyunsaturated fat 2g; monounsaturated fat 5g; cholesterol 26mg; sodium 598mg; potassium 230mg; carbohydrates 27g; fiber 1g; sugar 1g; protein 12g; trans fatty acidg; vitamin a 146IU; vitamin c 19mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 12mcg; vitamin b12 1mcg; calcium 111mg; iron 2mg.

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