Yield
8 servings.

How to Make It

Step 1

Combine 1 cup salsa and next 3 ingredients in a heavy-duty, zip-top plastic bag. Trim fat from steak. Add steak and peppers to bag. Seal bag, and shake until steak and peppers are well coated. Marinate in refrigerator at least 8 hours, turning bag occasionally.

Step 2

Remove steak and peppers from marinade, reserving marinade. Place marinade in a small saucepan; bring to a boil. Remove from heat, and set aside.

Step 3

Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place steak, peppers, and onion on rack; brush with reserved marinade. Grill, covered, 7 minutes on each side or to desired degree of doneness.

Step 4

Wrap tortillas in heavy-duty aluminum foil. Place on grill rack; grill 5 minutes or until heated.

Step 5

Slice steak diagonally across grain into thin slices. Slice peppers into thin strips, and separate onion into rings. Arrange steak and vegetables evenly down centers of tortillas; sprinkle with chopped cilantro. Roll up tortillas. Top each with 1 tablespoon salsa and 1 tablespoon sour cream.

Oxmoor House Cooking Light Collection

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