Ingredients
1 1/3
lb beef flank steak, trimmed of visible fat
1
package (1 oz) Old El Paso™ original taco seasoning mix
1
tablespoon packed brown sugar
1
tablespoon finely chopped garlic
1/4
teaspoon ground red pepper (cayenne)
1/4
cup lime juice
2
large red or yellow bell peppers, cut into 1/4-inch strips (about 3 cups)
1
cup sliced onions
1
tablespoon vegetable oil
1
teaspoon ground cumin
1
teaspoon ground coriander
1/2
teaspoon salt
6
tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
Chopped fresh cilantro leaves, sliced green onions, avocado slices, sour cream and lime slices, as desired
Preparation
Place beef in large, resealable food-storage plastic bag. In small bowl, mix taco seasoning mix, brown sugar, garlic, ground red pepper and lime juice. Pour marinade over beef. Seal bag; refrigerate, and marinate 8 to 10 hours.
In medium bowl, mix bell peppers, onions, oil, cumin, coriander and salt; set aside.
Spray 12- to 13-inch round grill pan with cooking spray; heat over medium-high heat. Remove beef from marinade, and place in pan; discard any remaining marinade. Cook 10 to 20 minutes, turning once, until instant-read thermometer inserted in thickest part of steak reads 135°F (for medium). Transfer steak to cutting board; tent with foil, and let stand 5 minutes.
Meanwhile, in grill pan, cook pepper and onion mixture 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender and browned.
Cut steak across grain at angle into thin slices. To serve, place beef and vegetables down center of warmed tortillas. Top with remaining ingredients.
