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Ingredients Jump to Instructions ↓

  1. : 1 pound boneless beef top sirloin

  2. steak -- 1 inch thick

  3. 3/4 cup salsa

  4. 2 tablespoon olive oil

  5. 2 tablespoon lime juice

  6. 2 tablespoon tequila

  7. 2 cloves garlic -- minced

  8. 1 large red bell pepper -- cut in

  9. half 1 large yellow bell pepper -- cut in

  10. 4 slices red onion -- cut 1/4 inch

  11. thick 8 flour tortillas -- (7-inch) --

  12. heated 1 cup Sargento Classic Supreme

  13. -- shredded cheese

  14. for tacos

Instructions Jump to Ingredients ↑

  1. : Place meat in plastic bag. Add salsa, oil, lime juice, tequila and garlic. Close bag securely; turn to combine ingredients and coat meat. Add peppers and onion slices. Marinate in refrigerator at least 2 hours or up to 24 hours. Remove meat and vegetables from marinade; reserve marinade. Grill beef and vegetables 4 to 5 inches from heat source about 5 minutes per side or until beef is medium-rare (145F). Remove to carving board; slice beef an= d peppers into thin strips and separate onions slices into rings. To serve, divide beef and vegetables among heated tortillas. Heat remaining marinade to a boil; drizzle over beef and vegetables. Sprinkle with Taco cheese; roll up. Source: The Salt Lick, Austin, Texas, Sargento

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