Ingredients
- 1 1lb Flank Steak
- 3/4 C Fresh Lime Juice
- 1/2 C Fresh Squeezed Orange Juice
- 1/4 C Tequila
- 1/4 C Vegetable Oil
- 4 Cloves Garlic
- 3 Green Onions , minced
- 1 tsp Salt
- 1 tsp Worcestershire Sauce
- 3/4 tsp Paprika
- 1/2 tsp Pepper
- 12 8" Tortillas
- Pico de Gallo
- 2 C Shredded Monterey Jack or Cheddar Cheese (8 oz)
Servings:
Instructions
- Trim and discard excess fat from steak.
- Place steak in a large shallow dish
- Combine juices, tequila, oil, garlic, green onions, salt, Worcestershire sauce, paprika and pepper stirring well
- Pour marinade over meat, cover and refrigerate for 24 hours, turning occasionally.
- Remove steak from marinate, reserving marinade
- Grill steak over hot coals 4 - 5 minutes on each side to desired doneness. Baste frequently with marinade
- Slice steak diagonally across the grain into thin slices
- Wrap tortillas in foil and bake at 325 for 15 minutes or until heated through.
- Divide meat evenly on tortillas
- Top each with Pico de Gallo and cheese
- Serve with remaining Pico de Gallo
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