- 1 orange, juice
- 2 limes, juice only, divided
- 6 garlic cloves, divided
- 2 jalapenos, divided
- 5 tablespoons canola oil, divided
- 1 lb. steak, any boneless cut
- 3 tomatoes, cut in half
- 1 large white onion, ½” slices
- 1/4 cup cilantro, chopped
- 6 flour tortillas
- 1 cup sour cream
- Salt and Pepper, to taste
Mix together orange juice, juice of 1 lime, 3 garlic cloves, chopped, 1 jalapeno, sliced, 1 tablespoon canola oil, salt and pepper in a small bowl. Place steaks in large, sealable plastic bag. Pour marinade in the bag. Shake well. Place in refrigerator for up to 24 hours.
On an oiled hot grill, cook the steaks to desired doneness. Let rest for 5 minutes on cutting board. Thinly slice.
Brush 2 tablespoons of the canola oil on remaining 3 garlic cloves, 1 jalapeno, tomatoes and onion slices. Sprinkle each with salt and pepper. Grill garlic, jalapeños, tomatoes, and onions on hottest part of grill, turning as needed, until charred in spots and tender, 1-2 minutes for garlic, 4-6 minutes for jalapeños, tomatoes, and onions. Allow vegetables to cool slightly.
Brush remaining tablespoon of oil on tortillas. Grill over medium heat for a minute on each side. Chop vegetables and mix in a large bowl with remaining juice of 1 lime, remaining tablespoon of canola oil, cilantro, salt and pepper. To serve place some of the steak slices on each tortillas. Top with the grilled tomato salsa. Serve immediately with sour cream.
Sponsor: UT Beef Council