1. Combine all of the marinade ingredients in a ziploc bag.
2. Pound the steaks to 1/2-inch thickness. Add the steaks to the marinade. Marinate in the refrigerator for at least 2 hours and up to 12 hours, turning occasionally to ensure even distribution.
3. Discard the marinade. Grill the steaks over indirect heat for 15 minutes, flip, and continue to cook for another 15 minutes, until the steak is well done yet still tender. Let rest for 5 minutes. Chop the meat into little bits. Serve with warm tortillas, salsas, and grilled onions.
**Alternately, broil the steak for 10 minutes each side, or saute over medium high heat for 10 minutes each side.
Use a handful of mesquite wood chips for an authentic flavor. Don't use too many, as they can have a strong flavor.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (210g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 242 (63%)|
|Amt Per Serving||% DV|
|Total Fat 26.8g||36 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 15.8g|
|Polyunsanturated Fat 5.8g|
|Cholesterol 80.8mg||25 %|
|Sodium 91.3mg||3 %|
|Potassium 640.4mg||17 %|
|Total Carbohydrate 6.1g||2 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 5g|
|Protein 30.2g||43 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 385
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