INGREDIENTS
Marinade
1 orange, juiced
2 limes, juiced
3 T canola oil
2 garlic cloves, minced
1 jalapeno, seeded and minced
1 T fresh cilantro, finely chopped
1 t cumin
1 t salt
2 1/4 pounds of skirt or flank steak, trimmed of fat
1 green bell pepper, thinly sliced
1 red bell pepper thinly sliced
1 red onion, thinly sliced
12 flour tortillas, warm
DIRECTIONS
In a large bowl, whisk together marinade ingredients. Places steak in a shallow container, and pour marinade over it. Refrigerate, covered, 8 hours or overnight to tenderize meat. Drain the marinade from the meat. Grill the steak in a ridged grill pan over medium-high heat for 4 minutes each side. Transfer the steak to a cutting board and let stand. In the same pan with the steak juices, add the bell peppers and onions. Saute the mixture for 3 minutes until the vegetables are limp. Thinly slice the steak against the grain on a diagonal. Spread some guacamole on a tortilla, top with a few slices of steak, peppers, onions and salsa. Roll up the tortilla to enclose the filling. May also serve with shredded cheese and sour cream.
**When my husband needs some healthy and tasty protein, this recipe is one of his favorites! {Found online and prepared for my husband the first time by the amazing cook that is my sister-in-law!}
{image credit Mark Sunderland}
