Ingredients
-
-
4 ripe tomatoes, seeded and chopped
-
1 red onion, chopped
-
1 jalapeno pepper, seeded and minced
-
2 tablespoons lemon juice, freshly squeezed
-
1 bunch fresh cilantro, chopped
-
salt and pepper
-
-
2 tablespoons paprika
-
2 teaspoons cumin
-
2 teaspoons cayenne
-
2 tablespoons chili powder
-
2 teaspoons onion powder
-
2 teaspoons garlic powder
-
1 tablespoon powdered thyme
-
2 lbs skirt steaks or 2 lbs sirloin tip steaks
-
2 medium onions
-
2 -3 bell peppers, I like to use red and green combo
-
1 tablespoon ground marjoram
-
Instructions
- Mix all of the southwestern spice rub ingredients, coat the beef with the rub - rubbing it in well on both sides - and set aside. (Or refrigerate for a few hours.).
- Peel and slice the onions.
- Remove the seeds from the peppers and slice.
- Cook the pepper and onion slices in olive oil (cast iron pan recommended) until they are slightly wilted.
- Grill the beef over medium flame (or cast iron pan on the stove top), flipping midway through cooking time, to your desired doneness. It typically takes about 7-10 minute for medium rare.grills/cooking times vary.
- Warm up the tortillas by heating on the grill or in a dry pan on the stove.
- After letting the beef rest for about 5 minutes, slice it across the grain in about half-inch slices.
- Serve with the warm tortillas, the pepper and onions, the salsa, and the sour cream on the side.