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Categories:
vegetable oil lime juice tequila jalapeno chili lime peel skirt steak green onions green bell pepper flour tortillas
Viewed: 32 - Published at: 4 years agoIngredients
- 2 tablespoons vegetable oil
- 2 tablespoons fresh lime juice
- 1 1/2 tablespoons tequila
- 2 teaspoons minced jalapeno chili
- 1 teaspoon grated lime peel
- 8 to 10 ounces skirt steak, cut crosswise into 1-inch-wide strips
- 6 large green onions, trimmed to 8-inch length
- 8 1-inch squares green bell pepper
- 4 6- to 7-inch-diameter flour tortillas
Method
- Prepare barbecue (medium-high heat).
- Whisk first 5 ingredients in 8x8x2-inch glass baking dish to blend.
- Add beef and green onions; stir to coat.
- Let stand 10 minutes.
- Thread beef onto 2 long metal skewers.
- Thread green onions and bell pepper squares onto 2 long metal skewers.
- Sprinkle with salt and pepper.
- Grill beef and vegetables until beef is cooked to desired doneness and vegetables are slightly charred and almost tender, turning often, about 8 minutes.
- Meanwhile, grill tortillas until warm and beginning to brown in spots, about 1 minute per side.
- Using fork, push beef and vegetables off skewers onto work surface; chop coarsely.
- Place 2 tortillas on each plate.
- Divide filling among tortillas; roll up and serve.
