Prep: 10 minutes
Cook Time: 14 to 20 minutes
Marinate Time: at least 8 hours
Makes: 6 servings
| 1 cup | Mazola® Corn Oil |
| 3 tablespoons | red wine vinegar |
| 3 tablespoons | lemon juice |
| 2 teaspoons | Tone’s® Six Pepper Blend |
| 1-1/2 pounds | boneless chuck OR flank steak |
| 1 | onion, cut into wedges |
| 2 | green and/or red bell peppers, cut into wedges |
| 12 | (6-inch) flour tortillas, warmed |
| As desired | sour cream, avocado, cilantro and lime wedges |
Combine oil, vinegar, lemon juice, oregano, cumin and garlic salt in a medium bowl. Pierce steak evenly with a fork. Place steak in a resealable plastic bag; place onion and pepper in a separate bag.
Pour 1 cup marinade over steak; close bag. Pour remaining marinade over vegetables; close bag. Marinate both bags 8 hours or overnight in refrigerator.
Remove steak from bag; discard bag and remaining marinade. Grill or broil 7 to 10 minutes on each side or to desired doneness. Pour contents of vegetable bag into large skillet and stir-fry 5 minutes or until vegetables are tender crisp and liquid is evaporated.
Slice steak thinly across the grain; add to vegetables. Fill warm tortillas with beef mixture. Garnish with sour cream, avocado, cilantro and lime wedges, if desired.