2 lbs beef skirt or flank steak
2 cloves garlic
2 tsp salt
1/2 tsp black pepper
1 tsp cumin
1 tsp Mexican oregano
2 tablespoons olive oil
1 cup lime juice
12 flour tortillas
1 large sweet onion
1 large green pepper
1 tablespoons olive oil
sour cream
sharp cheddar cheese, grated
shredded lettuce
diced tomatoes
picante sauce
guacamole
Mash garlic and seasonings together. Rub on both sides of the steak,
covering well. Rub olive oil on steaks. Put steak in a single layer in
a glass rectangular baking dish. Pour lime juice over steak, making
sure that the meat is covered in lime juice on both sides. Cover with
plastic wrap and marinate for at last 30 minutes, or overnight, in
refrigerator.
Heat skillet, add one tablespoon of olive oil and sliced green pepper
and sweet onion, cook until onion and pepper are browned on edges and
tender. Set aside.
Add steak to the hot skillet and cook, over medium high heat, in one
tablespoon of olive oil, until cooked through. Remove steak from pan,
cut in thin strips. Return reserved onion, green peppers, and steak to
skillet, and saute together until sizzling. Warm tortillas. To serve,
layer steak, lettuce, tomato, cheese, guacamole, picante sauce, and sour
cream on center of flour tortillas. Roll up the tortillas, and enjoy!
For added flavor, the steak can be grilled over hot coals, then sliced,
and warmed in skillet indoors, as per directions.