Total Time:
3 hr 10 min
50 min
2 hr
20 min

6 to 8 servings

  • Marinade (Mojo):
  • 1 orange, juiced
  • 2 limes, juiced
  • 4 tablespoons olive oil
  • 2 garlic cloves, roughly chopped
  • 3 chipolte chiles, in adobo sauce
  • 3 tablespoon roughly chopped fresh cilantro leaves
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 2 1/4 pounds skirt or flank steak, trimmed of fat cut into thirds or 8-inch pieces
  • Salt and pepper
  • 2 red bell peppers, thinly sliced
  • 1 large onion, thinly sliced
  • Lime juice, olive oil, optional
  • 12 flour tortillas, warm
  • Guacamole, recipe follows
  • Good quality store bought salsa
Watch how to make this recipe. Marinade ( Mojo):
  • In a small 2 cup measuring cup, or something similar size and shape, combine all the marinade ingredients. Using an immersion blender, puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef.

  • Preheat a ridged grill pan on high heat.

  • Drain the marinade from the beef. Lightly oil the grill or grill pan. Season liberally with salt and freshly ground black pepper. Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest. Depending on the size of your grill pan you may need to cook in batches.

  • Once the beef is off the grill pan and resting, add the bell peppers and onions tossed with lime juice and olive oil, if using. Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp.

  • While the peppers and onions are cooking, heat up the tortillas. Turn any free burners on a medium low flame. Place a tortilla on each flame and let it char about 30 seconds to 1 minute, flip the tortilla and repeat on the second side. Once heated and charred remove the tortilla to a clean tea towel and wrap to keep warm. Repeat until you have warmed all of your tortillas.

  • You can also heat your tortillas in a microwave, lightly dampen a tea towel with some water, wrap the tortillas in the damp towel and heat in the microwave for about 1 minute. Check to see if they are warm, if not repeat the heating at 1 minute intervals until they are warm and pliable.

  • Thinly slice the steak against the grain on a diagonal.

To serve:
  • Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa. Roll up the tortilla to enclose the filling.

  • May also be served with sour cream and shredded cheese.

  • 5 ripe Hass avocados

  • 3 to 4 limes, juiced

  • 1/2 small onion, chopped

  • 1 small garlic clove, minced

  • 1 serrano chile, chopped

  • 1 big handful fresh cilantro leaves, roughly chopped

  • Kosher salt and freshly ground black pepper

  • Drizzle olive oil

  • Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add all of the rest of the ingredients, and fold everything together.

  • Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.

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Pairs Well With

Crisp, refreshing light beer

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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