Yield: 4 Servings
|1 pounds||Flank steak|
|3 tablespoons||Orange juice|
|3 tablespoons||Red wine vinegar|
|1 teaspoon||Seasoned salt|
|1 teaspoon||Dried oregano -- leaves, not|
|1 teaspoon||Cumin seed|
|¼ teaspoon||Chili sauce|
|2||Cloves garlic -- minced|
|¾ pounds||Onion -- thickly sliced|
|1||Red bell pepper -- or green|
|3 cups||Iceberg lettuce -- shredded|
1. Slice steak across grain ⅛ inch thick. Combine with juice, vinegar, seas. salt, oregano, cumin, chili sauce, and garlic, coating evenly. Marinate 10 min or up to 1 hour.
2. Meanwhile, place onion and bell pepper on a broiler pan; broil 4-6 inches from heat about 10 min, turning as needed to brown all sides evenly. Turn broiler off; close oven door. Let vegetables set 5 min; remove skin from pepper and slice.
3. In a 10-12 inch frying pan, heat 2 teaspoons of oil over high heat. Add half of beef; stir fry until barely pink, 3 to 5 min.
Repeat with rest of beef; add more oil if needed. Place beef, onion, and pepper on a platter; serve with warm tortillas, lettuce, and salsa.
Recipe By : Sunset - Jan 1996