12 oz Dark beer
1/4 cup Low sodium soy sauce
3 Cloves garlic, minced
1 tsp Ground cumin
1 tsp Ground chili powder
1/2 tsp Ground red pepper
1 lb Beef flank steak
6 medium Red and green bell peppers, seeded and, quartered lengthwise
8 7 inch flour tortillas
Sour cream, for accompaniment
Salsa, for accompaniment
|
|
Make marinade by combining beer, soy sauce, garlic, cumin, chili powder and red pepper in a resealable plastic storage bag; add beef and seal. Refrigerate up to 1 day, turning occasionally. To complete recipe, remove beef from marinade; discard remaining marinade. Grill beef over hot coals 7 minutes per side or until desired doneness. Grill bell peppers 7 to 10 minutes or until tender, turning once. Slice beef and serve with bell peppers and tortillas. Note: Although the recipe doesn't suggest this, the illustration of the presentation shows the beef slices and peppers lying in the center of a folded, lightly toasted tortilla, and a garnish of salsa and sour cream.
Recipe by: No Time To Cook, July 1996
Posted to recipelu-digest Volume 01 Number 545 by Crane Walden <cranew@foothill.net> on Jan 17, 1998
|
|
