Roasted steak, peppers and onions are served in blistered tortillas with a bevy of toppings and a quick chimichurri sauce.
- 4 cloves garlic, grated or finely chopped
- 2 teaspoons granulated onion
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Frank's RedHot
- 1 lime, juiced
- ⅓ cup extra-virgin olive oil (EVOO)
- 1 tablespoon dried oregano (a scant palmful)
- 1 tablespoon ground cumin (a scant palmful)
- 1 tablespoon ground coriander (a scant palmful)
- 1 tablespoon chili powder blend or Ancho chili powder (a scant palmful)
- ½ tablespoon smoked paprika
- Salt and pepper
- 2 pounds thin-cut sirloin or thin flank steak, cut into thin strips against the grain, ¼-inch-thick
- 1 large red field pepper, seeded and sliced
- 2 poblano peppers, seeded and sliced
- 1 large red or white onion, thinly sliced
- 1 bunch parlsey
- ½ bunch cilantro
- 1 jalapeño pepper, seeded and chopped
- 2 cloves garlic, crushed
- 1 shallot, peeled and crushed
- 1 lime, juiced
- 2 tablespoons sherry vinegar or wine vinegar
- Salt and pepper
- ½ teaspoon smoked paprika
- ⅓ cup extra-virgin olive oil (EVOO)
- 12-16 corn tortillas, or 8 large flour tortillas
- Queso Fresco or Cotija cheese, grated or crumbled
- Avocado, sliced or diced, dressed with lime juice
- Pico de Gallo, homemade (lime, jalapeño, onion, garlic, tomatoes, cilantro), or store-bought salsa of choice
Preheat oven to 450˚F.
For the steak, peppers and onions, combine garlic, granulated onion, Worcestershire, hot sauce, juice of 1 lime, olive oil, spices, salt and pepper. Add steak, peppers and onion, coat in dressing, and let stand 15 minutes.
Place ingredients for chimichurri in food processor and pulse into thin sauce. Transfer into small bowl or squirt bottle.
Arrange the meat, peppers and onions on large sheet tray and roast 15 minutes, turning once, then switch broiler to high and crisp 5 minutes more.
Blister tortillas in hot stainless pan or over open flame on gas burner.
Serve steak and pepper in tortillas with chimichurri and toppings of choice.
