• 5 Ratings

This marinated flank steak recipe, grilled with vegetables and rolled inside a warm tortilla, has been a restaurant favorite since the 1970s. Don't wait for an evening out to order this main dish. Prepare it at home and serve with flourish.

Source: Better Homes and Gardens
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Ingredients

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Marinade:

Directions

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  • Trim fat from meat. Partially freeze meat for about 30 minutes. Thinly slice across the grain into bite-size strips. Place strips in a plastic bag set in a deep bowl.

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  • Meanwhile, for marinade, in a small mixing bowl, combine the 1/3 cup cooking oil, lime juice, jalapeño peppers, green onions, cilantro, salt, and garlic. Pour marinade over beef strips in bag. Close bag tightly; turn to coat beef strips. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.

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  • Wrap tortillas tightly in foil. Heat in a 350 degrees F oven about 10 minutes or until heated through.

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  • Meanwhile, drain beef strips; discard marinade. In a large skillet heat the 1 tablespoon cooking oil over medium-high heat. Add onion and sweet pepper. Cook and stir about 3 minutes or until vegetables are crisp-tender. Remove vegetables from skillet.

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  • Add beef to the hot skillet. Cook and stir for 2 to 3 minutes or until done. Drain well. Return all vegetables to skillet. Stir in tomato. Cook and stir for 1 to 2 minutes or until heated through.

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  • To serve, fill warm tortillas with beef-vegetable mixture. If desired, top with guacamole, salsa, and sour cream. Roll up tortillas. Makes 4 servings.

Tips

Prepare the filling as directed. Cover and chill for up to 24 hours.

Nutrition Facts

479 calories; 19 g total fat; 4 g saturated fat; 40 mg cholesterol; 801 mg sodium. 54 g carbohydrates; 1 g fiber; 23 g protein;

Reviews

5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0