Yield: 1 Servings
|1 pounds||Boneless beef top sirloin steak; 1 inch thick|
|2 tablespoons||Each olive oil; lime juice and tequila 2 cloves garlic, minced|
|1 large||Red bell pepper; cut in half|
|1 large||Yellow bell pepper; cut in half|
|4 slices||Red onion; cut 1/4 inch thick|
|8||Flour tortillas; (7-inch), heated|
|1 cup||(4 oz.) Sargento Classic Supreme Shredded Cheese For Tacos|
Place meat in plastic bag. Add salsa, oil, lime juice, tequila and garlic.
Close bag securely; turn to combine ingredients and coat meat. Add peppers and onion slices. Marinate in refrigerator at least 2 hours or up to 24 hours. Remove meat and vegetables from marinade; reserve marinade. Grill or broil beef and vegetables 4 to 5 inches from heat source about 5 minutes per side or until beef is medium-rare (145oF). Remove to carving board; slice beef and peppers into thin strips and separate onions slices into rings. To serve, divide beef and vegetables among heated tortillas. Heat remaining marinade to a boil; drizzle over beef and vegetables. Sprinkle with Taco cheese; roll up.
Posted to recipelu-digest by molony <molony@...> on Feb 23, 1998