FLANK STEAK WITH SOFT TACOS
1 1/2 pounds flank steak
1/4 cup red-wine vinegar
2 cloves garlic, minced
2 tablespoons chili powder
8 corn or wheat-flour tortillas
2 cups shredded romaine or red leaf lettuce (optional)
Bottled salsa (optional)
Lightly score beef on both sides in crisscross pattern. Combine vinegar, garlic and chili powder. Rub mixture on each side of steak. Allow to rest 10 minutes.
Prepare or heat grill, stovetop grill, broiler or a heavy, seasoned skillet. Grill steak 4 minutes per side for medium-rare.
Heat tortillas in plastic bag in microwave at full power 20 seconds each or 1 1/2 minutes for eight. (Or wrap them in aluminum foil and heat in 350 degree F oven 10 minutes, or heat on grill 3 to 5 minutes.)
Cut steak into thin strips on diagonal. Roll up slices of beef in tortillas. Top with lettuce and salsa, if desired.
Makes 4 servings
Source: Jane Butel's Quick and Easy Southwestern Cookbook
1 1/2 pounds flank steak
1/4 cup red-wine vinegar
2 cloves garlic, minced
2 tablespoons chili powder
8 corn or wheat-flour tortillas
2 cups shredded romaine or red leaf lettuce (optional)
Bottled salsa (optional)
Lightly score beef on both sides in crisscross pattern. Combine vinegar, garlic and chili powder. Rub mixture on each side of steak. Allow to rest 10 minutes.
Prepare or heat grill, stovetop grill, broiler or a heavy, seasoned skillet. Grill steak 4 minutes per side for medium-rare.
Heat tortillas in plastic bag in microwave at full power 20 seconds each or 1 1/2 minutes for eight. (Or wrap them in aluminum foil and heat in 350 degree F oven 10 minutes, or heat on grill 3 to 5 minutes.)
Cut steak into thin strips on diagonal. Roll up slices of beef in tortillas. Top with lettuce and salsa, if desired.
Makes 4 servings
Source: Jane Butel's Quick and Easy Southwestern Cookbook
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