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

Gallery

Recipe Summary

prep:
20 mins
marinate:
2 hrs
grill:
8 mins
total:
2 hrs 28 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

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; fat 11g; cholesterol 26mg; saturated fat 3g; carbohydrates 27g; mono fat 5g; poly fat 2g; insoluble fiber 1g; sugars 1g; protein 12g; vitamin a 145.8IU; vitamin c 19.5mg; riboflavin 0.1mg; niacin equivalents 1.8mg; vitamin b6 0.2mg; folate 12.1mcg; vitamin b12 1mcg; sodium 598mg; potassium 230mg; calcium 111.1mg; iron 2mg.
Advertisement