Ingredients
- 1/4 cup fresh lime juice
- 1/4 cup tequila
- 4 cloves garlic clove, peeled and smashed
- two tablespoons roughly chopped cilantro leaves
- two tablespoons vegetable oil
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried crushed Mexican oregano
- 1 teaspoon red pepper flakes
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 pounds flank steak, fat trimmed
- 2 teaspoons salt
- 1 teaspoon ground pepper
- 6 large flour tortillas
- 1 red bell pepper, stemmed, seeded, and thinly sliced
- 1 eco-friendly bell pepper, stemmed, seeded, and thinly sliced
- 1 yellow bell pepper, stemmed, seeded, and thinly sliced
- 1 large white-colored onion, thinly sliced
- 1 tablespoon minced garlic clove
- Lime wedges, accompaniment
- Cold Mexican beer, or tequila shots
Directions
Inside a bowl, whisk together the lime juice, tequila, garlic clove, cilantro, 1 tablespoon from the oil, the Worcestershire sauce. oregano, pepper flakes, cumin and coriander. Pour right into a large zip-lock bag, add some steak, and seal. Devote a baking dish and refrigerate not less than 12 and as much as 24 hrs, turning from time to time.
Take away the meat in the bag and pat dry. Season on sides with 1 teaspoon from the salt and 1/2 teaspoon from the pepper.
Preheat the grill to high, and preheat the oven to 325 levels F.
Wrap the tortillas in foil and put within the oven for fifteen minutes to warm and soften. Remove in the oven and warm within the aluminum foil.
Prepare the steak within the grill to preferred temperature, three or four minutes per side for medium rare. Remove in the heat and let rest for ten minutes before slicing.
Meanwhile, inside a large skillet, heat the rest of the oil over medium-high temperature. Add some peppers and onions, and prepare, stirring, until soft and slightly caramelized, 12 to fifteen minutes. Add some garlic clove, remaining teaspoon salt, and 1/2 teaspoon pepper and prepare, stirring, before the garlic clove is aromatic and soft, one to two minutes. Remove in the heat.
Thinly slice the steak from the grain. Divide one of the warmed tortillas and top using the vegetables. Squeeze with lime juice and serve immediately with cold beer or tequila shots.
Recipe thanks to Emeril Lagasse, 2003
