1 lb. strip steak, sliced thin
2 tablespoons Worcestershire
2 tablespoons oil
3 tablespoons Tone’s® Cumin, divided
1 tablespoon Tone’s® Garlic Powder
1 red bell pepper, julienned
1 green bell pepper, julienned
1 small jalapeno, julienned
1 red onion, julienned
Tone’s® Salt & Pepper to taste
½ lime, juiced
4 oz. beer
½ cup shredded cheddar cheese
Guacamole* (see recipe below)
10-12 inch flour tortillas
•In a small bowl, place the sliced steak and add Tone’s® Garlic Powder and 1 tablespoon of the Worcestershire and mix well. Add Tone’s® Salt and Pepper to taste.
•In a separate bowl combine all of the vegetables with 1 teaspoon of Tone’s® Cumin. Toss to blend well.
•Heat oil in a medium skillet over medium-high heat. Add the steak and sauté until it begins to brown, about 3-4 minutes. Squeeze ½ a lime over meat.
•Add vegetables and sauté another 3-4 minutes until vegetables soften.
• Add about 4oz. of beer and cook another 2 minutes. Turn off heat and let the skillet sit for a couple of minutes.
•Prep tortillas: Add guacamole to the center of a tortilla. Place a tong full of the beef mixture in the lower half of the tortilla. Top with shredded cheddar cheese. Using the back of a spoon, smear a bit of sour cream to the very top of the tortilla to act as glue; tuck the sides and roll. Serve.
1 avocado, peeled & pitted
½ cup chopped peppers & onion
Tone’s ® Salt & Pepper to taste
½ lime, juiced
•Combine all ingredients in a bowl; mix well and serve.
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