Yield: 4 Servings
|12 ounces||Dark beer|
|¼ cup||Low sodium soy sauce|
|3 \N||Cloves garlic; minced|
|1 teaspoon||Ground cumin|
|1 teaspoon||Ground chili powder|
|½ teaspoon||Ground red pepper|
|1 pounds||Beef flank steak|
|6 mediums||Red and green bell peppers; seeded and, quartered lengthwise|
|8 \N||7 inch flour tortillas|
|\N \N||Sour cream; for accompaniment|
|\N \N||Salsa; for accompaniment|
Make marinade by combining beer, soy sauce, garlic, cumin, chili powder and red pepper in a resealable plastic storage bag; add beef and seal.
Refrigerate up to 1 day, turning occasionally. To complete recipe, remove beef from marinade; discard remaining marinade. Grill beef over hot coals 7 minutes per side or until desired doneness. Grill bell peppers 7 to 10 minutes or until tender, turning once. Slice beef and serve with bell peppers and tortillas. Note: Although the recipe doesn't suggest this, the illustration of the presentation shows the beef slices and peppers lying in the center of a folded, lightly toasted tortilla, and a garnish of salsa and sour cream.
Recipe by: No Time To Cook, July 1996 Posted to recipelu-digest Volume 01 Number 545 by Crane Walden <cranew@...> on Jan 17, 1998