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.




  • 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.

  • 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.

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


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; 11 g total fat; 26 mg cholesterol; 598 mg sodium. 27 g carbohydrates; 12 g protein;