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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a mortar and pestle or bowl mash together garlic, jalapeno, cilantro, salt and pepper to make a paste. Transfer the paste to a glass jar with a tight fitting lid. Add the lime juice, orange juice, vinegar and oil. Shake to make sure that the marinade is well combined. (Note: if marinating meat in a plastic bag you can transfer directly to the bag and mush to combine ingredients in the bag before adding meat.). | 2. Place steak in a plastic bag or other container of your choice for marinating. Add the marinade making sure the meat is coated. Refrigerate and allow to marinate for about 4 – 6 hours. (I don’t recommend marinating longer than that as the fibers of your meat will break down resulting in mushy meat.). | 3. Preheat an outdoor grill or a ridged grill pan over medium-high flame. (You can also use a broiler if desired.) Brush the grill or broiler plate with a little oil to prevent the meat from sticking. | 4. Remove meat from marinade. Discard marinade. Season on both sides with salt and pepper to taste. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove from heat and let rest on a cutting board for about 7 minutes. | 5. Meanwhile, warm the tortillas for about 30 seconds on each side in a dry skillet or on the grill until pliable. Remove to plate. Cover to keep warm. | 6. Thinly slice meat diagonally across the grain. | 7. To serve: Stack 2 of the warm tortillas. Place about 4 oz. of the beef in the center. Add lettuce, onion and cheese as desired. Top with a spoonful or two of the Pico de Gallo and garnish with a lime wedge. Repeat with remaining tortillas. | 8. ***NOTE***: The marinade recipe for the steak will make about 1 ¼ cups and can be used for chicken, too. If not used as a marinade for meat it can also be used as a table-side condiment. NEVER re-use marinade that has been in contact with raw meat as a condiment. You can become sick from the harmful bacteria. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
steak	2	lb	trimmed	1115.2025	0.0	196.2031	30.7361
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
jalapeno pepper	1		minced	1.6312	0.3656	0.0512	0.0208
cilantro leaf	1		chopped	3.68	0.5872	0.3408	0.0832
salt				-	-	-	-
pepper				-	-	-	-
lime	2		juiced	2.5208	0.8490000000000001	0.0423	0.0071
orange	1		juiced	2.325	0.5373	0.0362	0.0103
white vinegar	2	tablespoons		5.364	0.0119	0.0	0.0
vegetable oil	1/2	cup		939.58	0.0	0.0	109.0
oil olive	3	tablespoons		358.02	0.0	0.0	40.5
salt				-	-	-	-
pepper				-	-	-	-
corn tortilla	16			-	-	-	-
lettuce			shredded	-	-	-	-
white onion			chopped	-	-	-	-
monterey jack cheese			shredded	-	-	-	-
pico de gallo				-	-	-	-
lime	2		cut	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.