Ingredients
1/3 cup beef broth1/4 cup lime juice3 tablespoons olive oil, divided4 garlic cloves, minced2 teaspoons Worcestershire sauce1 teaspoon salt1 envelope savory herb with garlic soup mix, divided1 teaspoon Dijon mustard1/2 teaspoon pepper1/2 teaspoon cayenne pepper1/2 teaspoon liquid smoke, optional2 pounds beef skirt steak, cut into 4- to 6-inch portions2 large onions, sliced1 medium green pepper, sliced1 medium sweet yellow pepper, sliced12 flour tortillas (8 inches)Salsa, shredded cheese, guacamole and sour cream, optional
Preparation
In a shallow dish, combine the broth, lime juice, 1 tablespoon oil, garlic, Worcestershire sauce, salt, 1 teaspoon soup mix, mustard, pepper, cayenne and liquid smoke if desired. Add the steaks and turn to coat. Cover; refrigerate for 8 hours or overnight.
In a large bowl, combine onions, green pepper, yellow pepper and remaining oil and soup mix. Place half of mixture on each of two double thicknesses of heavy-duty foil (about 12 in. square). Fold foil around vegetables and seal tightly.
Drain beef and discard marinade. Grill steaks and vegetable packets, covered, over medium heat for 10-13 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°) and vegetables are tender, turning steaks once.
Open foil packets carefully to allow steam to escape. Thinly slice steaks; place beef and vegetables on tortillas. Serve with salsa, cheese, guacamole and sour cream if desired.
