Yield: 1 Servings
|2 pounds||Skirt (or flank) steak|
|1 \N||Bell pepper|
|\N \N||Flour tortillas|
|\N \N||Shredded cheese|
|\N \N||Pico de Gallo|
* Marinate the steak in the lime juice overnight . Lemon will do but the
taste is not the same. * Prepare a hot fire. * Chicken breast will also work with this recipe.
Julienne the bell pepper. Trim the onion top and bottom. Slice the onion from pole to pole so that each piece is about 2" long. It makes it better to pack it in the tortillas. Place the steak on the grill directly over the hottest part of the fire. Turn after about 5 minutes and grill until done (about another 5 minutes.) Remove the steak, slice it across the grain about ¼" thick and wrap in foil to keep warm. Place a quadriple layer thick aluminum foil on the grill with a little olive oil. Grill the vegetables quickly. To make it authenic, place a cast iron skillet on the grill first and when the vegetables are done, carefully place it all in the skillet and carefully serve on a heavy trivet.
To Serve: take a warm tortilla and place a small amount of meat, vegetables, and any or all of the other listed ingredients. Carefully fold and try not the drop any on your shirt. Submitted By KEN HAYCOOK <KHAYCOOK@...> On THU, 22 JUN 1995 105604 ~0500 (CDT)