1 – 1 1/2 to 2 pound flank steak sliced 1/4 inch thin on the diagonal
3/4 cup Corona, Tecate or other Mexican beer
1/2 to 1 teaspoon ground red pepper
2 to 3 cloves fresh garlic pressed or minced
1/2 cup lime juice
1/2 teaspoon garlic powder,
1/4 teaspoon oregano
1/4 teaspoon fresh ground chili powder
1 large onion thinly sliced
1. Combine marinade ingredients together in a bowl and set aside
2. Slice meat on the diagonal into 1/4 to 1/3 inch slices. Pour a small amount of marinade into the bottom of a large non metallic dish. Place an even layer of meat slices over marinade in dish. Add more marinade over the top of slices followed a few circles of onion. Continue to layer until all of meat slices are in marinade.
3. Refrigerate for 6 to 12 hours or overnight, restacking once to insure and even distribution of marinade flavors. Cover and refrigerate until ready to grill.
4. Before grilling drain off any marinade from beef. Prepare grill by lightly spraying with nonstick cooking spray and preheat over high. Reduce grill heat to medium high and grill beef strips in a single layer for 1 to 2 minutes per side for medium rare. Remove from heat, transfer to warm and serve with warm flower tortillas, and Salsa Verde Fresca Con Aguacate, grated low fat cheddar or Monterey Jack cheese, fat free sour cream, chopped tomatoes, etc.
Each 4 oz serving of meat with1 tortilla and 1/2 cup Salsa Verde Fresca contains approximately 431 calories, 11.3 grams total fat; 101 milligrams cholesterol; 39.5 grams total carbohydrate; 4.5 grams dietary fiber; 41.4 grams total protein; 695 milligrams sodium.
Salsa Verde Fresca Con Aguacate
4 fresh roasted or canned Anaheim or Poblano chilies, peeled, seeded, deveined and chopped
1 medium to large fresh tomato, diced
2 to 3 tomatillos, husks removed rinsed and diced
1/2 firm ripe avocado, chopped (approximately 2/3 cup)
1 cup white onion, chopped
1/3 cup fresh cilantro, stemmed and chopped – optional
2 tablespoons fresh lime juice
1 clove fresh pressed garlic
1 tablespoon minced jalapeno – optional
1/4 tsp. oregano
1/4 tsp. salt
fresh ground pepper to taste
1. To roast peppers place oven rack on top shelf directly below broiler. Turn broiler on high 500 degrees. Line a baking sheet with foil and place pepper on baking sheet. Place bakng sheet under broiler. Leaving oven door ajar so that you can see peppers roast until pepper skin is dark brown and charred. Turn peppers every several minutes to insure that they roast evenly on all sides Don’t let the peppers become too burned or you will not be able to peel the skin off of them. After peppers have roasted remove from oven and put into a zip lock bag or container than you can seal. Allow the peppers to sweat 15 to 20 minutes then remove from container and peel skin off of peppers under cool running water, drain, chop and set aside.
2. Mix remaining ingredients together with diced peppers in a bowl. Sprinkle in oregano, and salt to taste. Cover and chill or serve at room temperature.
Yield 10 1/2 cup servings each at approximately 35 calories; 1.8 gram total fat; 0.4 gram saturated fat; 0 cholesterol; 5.1 grams total carbohydrate; 1.4 grams fiber; 0.8 gram protein; 92 milligrams sodium.