Ingredients: 2 lbs flank steak 3 cloves garlic, crushed 1 tablespoon cumin, crushed 2 scallions, sliced 3 medium onions, sliced 3 bell peppers, sliced 1 tablespoon olive oil 12 7" flour tortillas Salt and pepper to taste 1. Pierce steak with a fork all over to tenderize. Season steak with garlic, cumin, salt, pepper, and scallions. Rest steak at room temperature for at least 10 minutes. 2. In a large grill-safe pan such as a clay Chamba or cast iron skillet combine onions, peppers, olive oil, salt and pepper. Toss well to coat. Place on the BBQ and cook on medium-low heat, tossing occasionally until onions are caramelized, about 20 minutes. This could also be cooked inside on the stove as well. 3.When the onions and peppers are done, set aside to keep warm on the top rack of your grill; raise the flame of the grill to high flame. Discard scallion and sear steak 4-6 minutes without moving, turn the steak over and cook a few more minutes until rare or medium rare (well done will be too tough). Remove from grill and let it rest a few minutes before cutting. 4. Cut meat into small cubes and combine with the cooked onions and peppers and serve with tortillas, cheese, guacamole and sour cream. |
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