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Roasted steak, peppers and onions are served in blistered tortillas with a bevy of toppings and a quick chimichurri sauce.
Preheat oven to 450˚F.
For the steak, peppers and onions, combine garlic, granulated onion, Worcestershire, hot sauce, juice of 1 lime, olive oil, spices, salt and pepper. Add steak, peppers and onion, coat in dressing, and let stand 15 minutes.
Place ingredients for chimichurri in food processor and pulse into thin sauce. Transfer into small bowl or squirt bottle.
Arrange the meat, peppers and onions on large sheet tray and roast 15 minutes, turning once, then switch broiler to high and crisp 5 minutes more.
Blister tortillas in hot stainless pan or over open flame on gas burner.
Serve steak and pepper in tortillas with chimichurri and toppings of choice.