Tex-Mex Southwestern Beef
Ingredients:
5 cups Mexican rice
1 1/2 pounds beef skirt or flank steak
1 package Ortega Taco Seasoning Mix
1 (16-ounce) can Ortega Refried Beans
10 burrito-size flour tortillas
Methods:
1. Place meat between two pieces plastic wrap; pound meat with meat mallet or rolling pin to tenderize. Rub burrito seasoning mix on both sides of meat. Broil 5 to 6-inches from heat for 6 to 8 minutes on each side or until desired doneness. Cool for 5 minutes. Cut into thin 1/2-inch pieces.
2. Spread about 2 tablespoons refried beans on each tortilla. Top each with 1/2 cup meat and 1/2 cup rice mixture; fold into burritos. Garnish as desired.
Tex-Mex Southwestern Beef
Ingredients:
1 (1 1/2 pound) beef flank steak
1/4 cup bottled Italian salad dressing
1/4 cup salsa
1/2 teaspoon finely shredded lime peel
1 tablespoon lime juice
1 tablespoon snipped fresh cilantro or parsley
1/8 teaspoon bottled hot pepper sauce
Methods:
1. Trim fat from steak. Place steak in a self-sealing plastic bag in a shallow dish.
2. For marinade, in a small bowl, stir together Italian salad dressing, salsa, lime peel, lime juice, cilantro or parsley, and hot pepper sauce. Pour over steak; seal bag. Marinate meat in the refrigerator for 8 to 24 hours, turning the bag occasionally. Drain steak, reserving marinade.
3. Place steak on the unheated rack of a broiler pan. Broil 3 to 4 minutes from heat until desired doneness, turning once and brushing occasionally with marinade up to the last 5 minutes of broiling. (Allow 12 to 14 minutes for medium doneness.)
4. Pour any remaining marinade into a small saucepan; bring to boiling. Boil 1 minute. Thinly slice steak across the grain. Serve the steak with hot marinade.
Tex-Mex Southwestern Beef
Ingredients:
4 (about 8-ounces each) beef round (sirloin) tip center steaks, cut 1-inch thick
Salt
Marinade:
2/3 cup prepared Italian dressing
2 tablespoons chopped fresh cilantro
1 tablespoon chili powder
Toppings:
Chopped fresh cilantro, chopped tomato, sliced avocado, dairy sour cream (optional)
Methods:
1. Combine marinade ingredients in small bowl. Place beef steaks and marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 1 hour.
2. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 13 minutes for medium rare doneness, turning once. (Do not overcook.) Season with salt, as desired. Serve with toppings, if desired.
Tex-Mex Southwestern Beef
Ingredients:
2 (about 1 1/2 pounds) boneless beef chuck shoulder steaks, cut 3/4-inch thick
12 small flour tortillas, warmed
Marinade:
2/3 cup prepared Italian dressing
2 tablespoons chopped fresh cilantro
1 tablespoon chili powder
Toppings:
Thinly sliced lettuce, chopped tomato, dairy sour cream, guacamole (optional)
Methods:
1. Combine marinade ingredients in small bowl. Place beef steaks and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
2. Remove steaks discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 14 to 17 minutes for medium rare to medium doneness, turning occasionally.
3. Carve into thin slices; season with salt. Serve in tortillas with toppings.