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Categories:
beef tenderloin garlic onion orange bell pepper red bell pepper yellow bell pepper margarine ground black pepper flatbreads salsa sour cream
Viewed: 8 - Published at: 4 years agoIngredients
- 1 3/4 pounds beef tenderloin, thinly sliced
- 1 (12 ounce) bottle garlic and cilantro marinade (such as Stubb's(R))
- 3/4 onion, diced
- 1 orange bell pepper, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 tablespoons margarine
- ground black pepper
- 5 flatbreads
- 5 tablespoons mild salsa (such as Goya(R))
- 5 tablespoons sour cream
Method
- Place beef with cilantro marinade in 1-gallon resealable plastic bag. Squeeze out excess air and seal the bag. Marinate in the refrigerator for 1 hour 20 minutes.
- Preheat grill to 250 to 300 degrees F (120 to 150 degrees C).
- Combine onion, orange bell pepper, red bell pepper, yellow bell pepper, and margarine on a sheet of aluminum foil. Season with black pepper and seal vegetable packet.
- Remove beef from the resealable bag. Place on a sheet of aluminum foil. Pour the remaining cilantro marinade on top. Seal the beef packet.
- Place the vegetable and beef packets on the grill.
- Grill vegetables until softened, 30 to 35 minutes. Grill beef until it begins to firm and is hot and slightly pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
- Grill flatbreads until warm and toasted, 5 to 8 minutes.
- Arrange vegetables, beef, salsa, and sour cream on each of the flatbreads and serve.
