• 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
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

Tips

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; 11 g total fat; 3 g saturated fat; 2 g polyunsaturated fat; 5 g monounsaturated fat; 26 mg cholesterol; 598 mg sodium. 230 mg potassium; 27 g carbohydrates; 1 g fiber; 1 g sugar; 12 g protein; 0 g trans fatty acid; 146 IU vitamin a; 19 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 12 mcg folate; 1 mcg vitamin b12; 111 mg calcium; 2 mg iron;

Reviews

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