Recipes from Mexico :: Mexican Main Dishes for the Grill
Source: Rachel Ray
1 1/2 (one and one-half) c. plain yogurt
Juice of 2 limes (1/3 c.)
2 Tbsp. extra-virgin olive oil plus 1/4 c. for brushing vegetables
1 Tbsp. hot pepper sauce
2 Tbsp. chopped fresh thyme leaves, a few sprigs
1 (1 1/2 pound) sirloin steak or flank steak
2 red or green bell peppers, halved and seeds removed
1 large sweet onion, such as Vidalia, Maui or Texas Sweet
Salt and pepper, to taste
1 jalapeño pepper, seeded and coarsely chopped
1/2 c. cilantro leaves, loosely packed
1 tsp. salt
8 to 12 large flour tortillas
2 yellow, orange or red vine-ripe tomatoes, chopped
Preheat a grill pan or electric grill to high heat, or prepare outdoor grill.
In a shallow dish, combine the juice of 1 1/2 limes (reserving 1/2 lime) with 2 Tbsp. olive oil, hot pepper sauce and chopped thyme leaves. Coat beef in the lime-oil. Grill beef 6 or 7 mins. on each side.
Baste pepper halves with a little oil, and set on grill alongside beef. Cut onion into 4 or 5 thick slices, cutting across the onion. Remove outer ring of the sliced onion, discarding the skin. Baste onion with oil and place on grill. Season beef and vegetables with salt and pepper. Peppers and onions will grill in about 10 mins. They should be charred at edges, but still have a bite to them.
In a food processor, combine yogurt, the juice of reserved 1/2 lime, the jalapeño pepper, cilantro leaves and salt. Process the ingredients into a smooth, green sauce.
Once you remove beef and vegetables from the grill, char and warm tortillas. Slice cooked beef on an angle and transfer to a serving plate. Slice peppers into strips and cut onion rings in half. Transfer cut veggies to platter alongside beef.
To assemble, pile beef, pepper strips and onions into tortillas and top with chopped tomatoes and lots of yogurt green sauce.
Makes 4 to 6 servings.
