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Ingredients
- 4 x Mission soft taco-size flour tortillas
- 2 x beef rib-eye steaks - (12 ounce ea)
- 3 Tbsp. extra virgin olive oil
- 3 Tbsp. grnd coriander
- 1 tsp freshly-grnd black pepper
- 3 lrg white onions sliced 1/4" thick
- 1/3 c. lowfat sour cream
- 1 x fresh warm red cherry pepper - (to 2) seeded, chopped
- 1 Tbsp. minced fresh chives
- 2 x plum tomatoes seeded, minced
- 1 Tbsp. minced fresh cilantro
- 1 tsp fresh Lime Juice
Directions
- Prepare a warm charcoal fire or possibly preheat a gas grill for 15 min.
- Mix the coriander and pepper together. Brush the steak with 1 Tbsp. of extra virgin olive oil and generously coat with coriander and pepper mix; set aside.
- Heat remaining 2 Tbsp. of extra virgin olive oil in a large skillet, add in the onions and saute/fry till translucent/soft, about 10 to 12 min; set aside.
- In a medium bowl mix the tomatoes, cilantro and lime juice, then salt and pepper to taste and set aside.
- In a small bowl mix together the lowfat sour cream, cherry peppers and chives and set aside.
- Place the meat on the grill and cook to desired degree of doneness, let rest five min, then slice into 1/2-inch strips.
- Grill the tortillas 30 to 60 seconds on each side till hot and light grill marks show. Place tortilla on each dish. Distribute the onions proportionately among the four tortillas and arrange 1/4 of the steak slices over the onions. Top steak slices with a dollop of spicy pepper cream, and garnish the edges of the tortillas with the tomato mix. Serve with extra warmed tortillas on the side. Serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 255g | |
| Recipe makes 4 servings | |
| Calories 337 | |
| Calories from Fat 158 | 47% |
| Total Fat 17.87g | 22% |
| Saturated Fat 4.06g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 273mg | 11% |
| Potassium 389mg | 11% |
| Total Carbs 40.21g | 11% |
| Dietary Fiber 4.2g | 14% |
| Sugars 6.79g | 5% |
| Protein 7.04g | 11% |
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