How can you go work with steak and veggies? This was an amazing dinner! The grilled veggies were superb and the steak was mouthwatering. I cooked this on the George Foreman and did not change a thing to the recipe. There ended up being so many leftovers, which is always great for busy nights!
Photo: Tina Cornett
- 1 medium onion
- 1 small tomato
- 2 (6-ounce) beef tenderloin steaks
- 1 yellow bell pepper, halved
- 3 jalapeño peppers, halved and seeded
- 2 (6-inch) corn tortillas
- Burgundy Mole Sauce
- Sweet Salsa
- Pico De Gallo
- Garnish: fresh cilantro sprigs
- Cut a thin slice from top and bottom of onion and tomato; discard. Cut onion and tomato into 2 slices.
- Grill onion, steaks, and peppers, covered with grill lid, over medium-high heat (350° to 400°) 10 minutes, turning after 7 minutes. Add tomato, and grill, turning occasionally, 3 minutes. Add tortillas, and grill 1 minute on each side or until crisp. Remove vegetables and tortillas; remove steaks (medium-rare), or continue grilling to desired degree of doneness.
- Place tortillas on individual serving plates; top evenly with peppers, tomato, Burgundy Mole Sauce, steaks, and onion. Serve with Sweet Salsa and Pico de Gallo, and garnish, if desired.
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