1 pound boneless beef top sirloin
steak -- 1 inch thick
3/4 cup salsa
2 tablespoon olive oil
2 tablespoon lime juice
2 tablespoon tequila
2 cloves garlic -- minced
1 large red bell pepper -- cut in
half
1 large yellow bell pepper -- cut in
half
4 slices red onion -- cut 1/4 inch
thick
8 flour tortillas -- (7-inch) --
heated
1 cup Sargento Classic Supreme
-- shredded cheese
for tacos
Instructions:
Place meat in plastic bag. Add salsa, oil, lime juice, tequila and
garlic. Close bag securely; turn to combine ingredients and coat meat.
Add peppers and onion slices. Marinate in refrigerator at least 2
hours or up to 24 hours. Remove meat and vegetables from marinade;
reserve marinade. Grill beef and vegetables 4 to 5 inches from heat
source about 5 minutes per side or until beef is medium-rare (145F).
Remove to carving board; slice beef an= d peppers into thin strips
and separate onions slices into rings. To serve, divide beef and vegetables
among heated tortillas. Heat remaining marinade to a boil; drizzle
over beef and vegetables. Sprinkle with Taco cheese; roll up. Source:
The Salt Lick, Austin, Texas, Sargento Selections
