The most important thing with this recipe is to make sure that you utilize ALL of the juices! With that, marinating the meat at least over night is a must! Sometimes I leave this for a day or two, flipping the meat about every 6 hours. This really allows all the flavors to penetrate into the meat and breaks down the fibers to make it really tender. Also, this may go without saying, but fresh is always better, even with the tortillas!
1/4 Cup Orange Juice
1/4 Cup Lime Juice
1/4 Cup Pineapple Juice
2 Tablespoons Worcestershire Sauce
3 Tablespoons Olive Oil or Canola Oil
4 Cloves of Garlic, minced
2 1/2 Teaspoons Cumin
2 Teaspoons Chili Powder
1 Teaspoon Paprika
2 Teaspoons Kosher Salt
1/2 Teaspoon Black Pepper
1/3 Cup Chopped Cilantro
2 Pounds Thousand Hills Lifetime Grazed Steak of Choice (Skirt steak works great!)
1 Each Red, Yellow, Green and Orange Bell Peppers, cored, seeded and sliced
1 Onion, sliced
1 Tablespoon Butter
1 Teaspoon of Olive Oil, plus more if needed
1 Teaspoon Taco Seasoning
In a plastic storage bag or baking dish, whisk together all of the marinade, adding the cilantro at the end. Set aside 1/4 cup of the marinade.
If you wish to cook the steak whole, add it to the marinade, cover or seal and refrigerate for 6-24 hours, otherwise slice the meat against the grain very thin and add to the marinade.
When you’re ready to cook the meat, heat a grill to medium high heat and add the meat to the grill, carefully laying it across the grates so it does not fall through. Cook for 2 minutes per side or just until grill marks appear and then remove to the serving dish with the peppers, drizzle with the reserved marinade.
If your meat is whole, as soon as you place the meat on the grill, turn it down to medium. Cook for 6-7 minutes per side or until desired temperature. Remove to a cutting board and allow to rest with a piece of foil draped over the top for 5 minutes. Slice thin and serve with peppers.
In a skillet, over medium heat add the butter and oil. Add the peppers and onions and the seasoning. Once the veggies begin cooking, turn the heat to medium low and while stirring occasionally, allow to cook for about 20 minutes or until golden and tender. Add the meat and serve immediately.