1.5 lbs flank or round steak
2 Garlic Cloves (Minced)
1 tsp Cumin
1 Tbsp Alpine Touch (Salt & Pepper)
1 Large handful of cilantro (cut thinly, stems included)
2 Limes worth of Juice
2 Tbsp White Vinegar
1/3 Cup Olive Oil
1 small Yellow Bell Pepper (Seeded & Chopped)
Corn or Flour Tortillas
1 Avocado (Peeled, cored & chopped)
Combine all of above marinade ingredients and the steak in a large bowl and soak in the fridge for 1-4 hours.
Preheat your grill (I just use my George Foreman Grill). Remove the steak from the marinade. If you are cooking on a pan indoors, you may want to brush off excess marinade as the bits may burn and smoke on the hot pan. Grill the pieces for a few minutes only, on each side, depending on how thin they are, until medium rare to well done, to your preference. You may need to work in batches. Remove the steak pieces to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal.
(Optional) Serve with warm tortillas (flour or corn). Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable. Alternatively, you can warm tortillas in a microwave: heating just one or two at a time, place tortillas on a paper towel and microwave them for 15 to 20 seconds each on high.
Feel free to add whatever toppings you would like. I listed which ingredients I added into it, but cook according to preference. Serve & Enjoy!
|Marinate the steak|
|Grill it to juicy perfection|
|Warm up your tortillas|
|Serve with toppings and enjoy!|
February's Winner: Chicken Cordon Bleu
January's Winner: Sauteed Scallops
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