Tex-Mex Steak & Tortillas
Yield
6 servingsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
beef, sirloin steak
boneless, each about 1/2 inch thick |
|
| ½ | cup |
corn oil
|
|
| 3 | teaspoons |
garlic
chopped |
|
| 4 | tablespoons |
red wine vinegar
|
|
| 1 | pound |
tomatoes
ripe |
|
| ½ | cup |
onions
fine |
|
| ¼ | cup |
red chili peppers
finely chopped |
|
| ¼ | cup |
coriander
finely chopped |
*
|
| 12 | each |
flour tortillas
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
beef, sirloin steak
boneless, each about 1/2 inch thick |
|
| 118 | ml |
corn oil
|
|
| 15 | ml |
garlic
chopped |
|
| 6E+1 | ml |
red wine vinegar
|
|
| 453.6 | g |
tomatoes
ripe |
|
| 118 | ml |
onions
fine |
|
| 59 | ml |
red chili peppers
finely chopped |
|
| 59 | ml |
coriander
finely chopped |
*
|
| 12 | each |
flour tortillas
|
*
|
Directions
Prepare a very hot charcoal fire.
There should be about 6 individual steaks.
Cut each of these in half.
Blend the oil, 2 teaspoons garlic and 3 tablespoons vinegar in a flat dish.
Add the steaks, turning to coat the pieces well.
Set aside.
- Core the tomatoes but do not peel them.
Cut them into ¼ in. cubes and put them in a mixing bowl. Add the onion, chilies, coriander, remaining garlic and vinegar. Blend well. Set this sauce aside. 4. Put about 4 slices of steak at a time on the hot grill and cook for 1 minute or less to a side, depending on the desired degree of doneness. Simultaneously, add a similar number of tortillas and cook them for a few seconds to a side just to heat through. Do not heat for for long or they will dry out. 5. Place one piece of steak in the center of a warm tortilla, spoon a little sauce over the meat and fold the over the ends up to enclose the meat.
Eat like a sandwich.
