Ingredients:
1 pound flank steak
1/4 cup fresh lime juice
1/3 cup water
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon soy sauce
1/2 teaspoon salt
1/2 teaspoon liquid smoke flavoring
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 green bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1 onion, thinly sliced
12 flour tortillas
1 cup salsa
1 cup sour cream
1 cup guacamole
Directions:
In a medium bowl, combine lime juice, water, olive oil, garlic, soy sauce, salt, liquid smoke, cayenne pepper, and black pepper. Mix well. Place flank steak in a large resealable plastic bag, and pour the marinade over the steak. Seal the bag and refrigerate for 4 to 24 hours.
Preheat the grill for high heat. Lightly oil the grill grate. Place steak on the grill and cook for 4 minutes per side, or until desired doneness. Remove steak from the grill and let rest for 5 minutes. Slice the steak into thin strips against the grain.
While the steak is resting, heat a large skillet over medium-high heat. Add bell peppers and onion; cook and stir until tender, about 5 minutes.
Warm the flour tortillas on the grill or in a skillet.
Serve steak strips with warm tortillas, sautéed peppers and onions, salsa, sour cream, and guacamole.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Marinating Time: 4-24 hours | Total Time: 30 minutes (plus marinating time)
Kcal: 350 kcal | Servings: 6 servings