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From the Manassas Gourmet Club Dinner
"South of the Border"
6 servings |
| Quantity |
Ingredients |
Preparation Notes |
| 1 - 1lb |
Flank Steak |
- Trim and discard excess fat from steak.
- Place steak in a large shallow dish
- Combine juices, tequila, oil, garlic, green
onions, salt, Worcestershire sauce, paprika and pepper stirring well
- Pour marinade over meat, cover and refrigerate for
24 hours, turning occasionally.
- Remove steak from marinate, reserving marinade
- Grill steak over hot coals 4 - 5 minutes on each
side to desired doneness. Baste frequently with marinade
- Slice steak diagonally across the grain into thin
slices
- Wrap tortillas in foil and bake at 325 for 15
minutes or until heated through.
- Divide meat evenly on tortillas
- Top each with Pico de
Gallo and cheese
- Serve with remaining Pico de Gallo
|
| 3/4 C |
Fresh Lime
Juice |
| 1/2 C |
Fresh Squeezed
Orange Juice |
| 1/4 C |
Tequila |
| 1/4 C |
Vegetable Oil |
| 4 |
Cloves Garlic |
| 3 |
Green Onions,
minced |
| 1 tsp |
Salt |
| 1 tsp |
Worcestershire
Sauce |
| 3/4 tsp |
Paprika |
| 1/2 tsp |
Pepper |
| 12 - 8" |
Tortillas |
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Pico de Gallo |
| 2 C |
Shredded
Monterey Jack or Cheddar Cheese (8 oz) |
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Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
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