10 flour tortillas (small sized)
2 six-ounce New York Strip Steaks
2-3 tablespoons store-brand hot sauce
2 teaspoons salt
2 teaspoons pepper
1 teaspoon olive oil
1 teaspoon garlic powder
1 tablespoon fresh cilantro, minced
1 tablespoon fresh parsley, minced
½ large white onion, minced
Juice of ½ lime
Juice of ½ lemon
1 large plastic bag that seals
Preheat oven to 400°F.
Trim and discard fat from the steaks. Slice steaks into very thin pieces. Put steak and all of the other ingredients except the tortillas in sealable plastic bag. Mix contents of bag, thoroughly coating the meat, then place in refrigerator or cooler until ready to cook. When ready to cook, spray a grill pan with non-stick cooking spray and place over high heat. Cook meat over high heat for 1-2 minutes only, using tongs to turn meat and brown both sides. Remove from heat and place on individual tortillas with grilled vegetables (see Grilled Veggies recipe below). Tortillas can be warmed on the grill before filling, turning to allow grill marks to form on both sides of the tortillas. If using an outdoor grill with grates, place aluminum foil over the grill so that the meat doesn't fall through the grates.