2 beef flank
steaks
1/2 cup lime juice
2 T. dried oregano
2 T. cooking oil |
1/2 t. salt
1/2 t. redpepper sauce
4 cloves crushed garlic
Hard rolls or tortillas |
1 cup sour
cream
1 cup plain lowfat yogurt
1/4 cup chopped parsley
1/4 cup chopped cilantro
|
1 t. ground
cumin
1/2 t. salt
2 medium cucumbers |
Mix together
marinade ingredients
in a shallow dish. Add steak
to marinade and turn to coat.
Cover and refrigerate for 30
minutes, turning steaks once.
Remove steaks from marinade.
Grill over medium coals for
10 to 15 minutes, turning once.
Cut steaks across the grain in
strips. Serve on hard rolls
or tortillas with cucumber salsa.
(8 servings) |
Peel
and remove seeds from
cucumbers. Shred cucumber
in a food processor. Whip
together sour cream, yogurt, parsley,
cilantro, cumin and salt. Stir in
cucumbers. Cover and refrigerate
for 30 minutes before serving. |
