Difficutly: very easy
Time: 15 Min
Portion: 8 servings
Ingredients:
- 2 Lbs skirt steak
- 1/3 C olive oil
- 1/2 C lime juice
- 1/4 C white vinegar
- 1 tsp dried oregeno
- 1/2 tsp pepper
- 1/4 tsp ground cumin
- 3 cloves of garlic crushed
- Vegetabel cooking spray
- 1 Medium size green or red sweet pepper cut into strips
- 1 Medium onion sliced and seperated into rings
- 8 Flour tortillas
- 1/2 C picante sauce
- sour cream
Directions:
- Freeze steak partially and slice diagonally across grain into thin strips. Place is shallow baking dish.
- Combine olive oil and next 6 ingredients. Pour over steak. Toss gently. Cover and marinade in refriergator 2 hours. Stirring occassionally.
- Remove meat from marinade. Coat a large skillet with cooking spray. PLace over medium-high heat until hot. Add meat.
- Cook 3-5 minutes stirring constantly. Add reserved marinade, pepper strips and onion. Cook until vegetables are crisp tender. Remove from heat.
- Seal tortillas in foil. Bake at 350 for 10-15 minutes.
- Divide meat evenly among tortillas and top with picante sauce and sour cream.