Yield: 6 Servings
Measure | Ingredient |
---|---|
\N \N | Submitted by Carolyn Cloe (c4@groupz.net) |
2 pounds | Flank or skirt steak |
½ cup | Vegetable oil |
⅓ cup | Lime juice |
2 packs | Hidden Valley Ranch Salad Dressing, (Dry mix-use Milk) |
1 teaspoon | Ground cumin |
½ teaspoon | Black pepper |
6 \N | Flour tortillas; warmed |
\N \N | Toppings: guacamole; sour cream, picante sauce |
Pierce steak all over with fork. Combine oil, lime juice, Hidden Valley Ranch Mix, cumin and pepper; pour over steak. Cover & refrigerate overnight. Grill or broil steak, using marinade to baste. ice diagonally across grain into thin slices. Roll in tortillas; serve with toppings.
Serves 6.
Posted to Bakery-Shoppe Digest V1 #252 by "Lewis'" <lewises@...> on Sep 19, 1997