Rating: 4 stars
25 Ratings
  • 5 star values: 13
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 2
  • 25 Ratings

Thinly slicing tougher cuts of meat, such as beef chuck eye steak, flank steak, and skirt steak, ensures tenderness. To slice with ease, pop the steak in the freezer for about 20 minutes before slicing-it should be firm but not frozen. Hold a chief's knife at a 45-degree angle to the meat and thinly slice across the grain.

Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary

20 mins
2 hrs
8 mins
2 hrs 28 mins


Ingredient Checklist


Instructions Checklist
  • In a large shallow dish combine hot sauce, oil, and marjoram. Add beef, zucchini, sweet pepper, and red onion; toss to coat. Cover and refrigerate for 2 hours tossing once. Drain.

  • Preheat charcoal or gas grill over medium-high heat. Add meat and vegetables to grill basket. Grill, covered, for 8 to 10 minutes, stirring once until meat is browned. Remove from grill. Place tortillas on grill grates and cook 1 minute, turning once.

  • Divide meat and vegetables among tortillas. Sprinkle with cilantro and black pepper. Top with sour cream, salsa, and cilantro sprigs, if desired. Serve immediately. Makes 6 servings.


To thinly slice the beef: Try freezing the beef for 20 minutes before slicing, or just until beef is firm but not frozen.

Nutrition Facts

254 calories; fat 11g; cholesterol 26mg; saturated fat 3g; carbohydrates 27g; mono fat 5g; poly fat 2g; insoluble fiber 1g; sugars 1g; protein 12g; vitamin a 145.8IU; vitamin c 19.5mg; riboflavin 0.1mg; niacin equivalents 1.8mg; vitamin b6 0.2mg; folate 12.1mcg; vitamin b12 1mcg; sodium 598mg; potassium 230mg; calcium 111.1mg; iron 2mg.