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Ingredients:
1 1/2 lb flank steak, trimmed
1/2 cup fresh lime juice
5 tbsp olive oil, separated
2 cloves garlic, peeled and crushed
1 tsp salt
1/2 tsp black pepper
16 large green onions, trimmed
16 (6-inch) corn tortillas, warmed
Instructions:
In a shallow dish, stir together lime juice, 3 tablespoons olive oil,
garlic, salt and pepper. Add the flank steak and marinate in refrigerator
2-4 hours.
Remove steak from marinade. Discard marinade.
Grill steak over medium coals to desired doneness (about 17 minutes for
medium-rare), turning once. Transfer to a cutting board, tent with foil,
and let stand for 10 minutes before carving.
Brush onions with remaining olive oil and grill for 6-8 minutes, turning
once.
Carve steak across the grain into thin slices.
To serve, place several slices of the steak and one of the onions in each
corn tortilla and roll.
Description:
"A Mexican food classic."
Source:
"The Texas Beef Council"
S(Internet Address):
"http://www.txbeef.org"
T(Cook Time):
"0:25"
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Per Serving (excluding unknown items): 240 Calories; 17g Fat (65.0%
calories from fat); 17g Protein; 4g Carbohydrate; 1g Dietary Fiber; 43mg
Cholesterol; 331mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat;
1/2 Vegetable; 0 Fruit; 2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Preparation Time: 4:00
Servings: 8
Vengeance is a dish that can be eaten cold. James Payn In Market Overt (1895)
More information:
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Mexico
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