INGREDIENTS
- 2 garlic cloves, minced
- 1/2 tsp. cayenne
- 1 tsp. dried Mexican oregano
- 4 tsp. vegetable oil
- Salt & fresh ground pepper to taste
- 1 1/2 pounds flank or skirt steak
- 1 medium onion, thinly sliced
- 1 large red bell pepper, seeded and thinly sliced
- 2 jalapeno peppers, seeded and sliced into strips
- 12 6- to 7-inch flour tortillas, warmed
DIRECTIONS In a small bowl, mix together the garlic, cayenne, oregano, 2 tsp. oil, and salt and pepper. Coat the steak on both sides, and allow it to rest for 20 minutes (or chill longer or overnight.) Heat grill to medium high, or set the broiler to high and arrange the oven rack closest to the heat. Cook the steak for 4-5 minutes on each side for medium. Set aside and cover with foil for 5 minutes.
Heat remaining 2 tsp. of oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper and jalapenos and cook until soft, about 5 minutes. Thinly slice the steak across the grain into strips. Serve with the onion mixture wrapped in the tortillas and add guacamole and salsa, if desired.
QUICK SIMPLE IDEA
The longer the steak marinates, the more flavorful it is - and 2 days in the fridge would make it awesome. Sauté the onions and peppers while you broil or grill the meat, and have the tortillas warming in a covered casserole in a low oven.