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Mexican


� cup dry white wine
� cup soy sauce
� cup red wine vinegar
� cup plus
2 tablespoons olive oil
2 tablespoons ketchup
1 cup firmly packed dark brown sugar
3 cloves garlic, minced
1 tablespoon ground ginger
Kosher salt and freshly ground black pepper
1 teaspoon red pepper flakes
1 teaspoon garlic powder
1 (1�-pound) flank steak � red onion, sliced into �-inch-thick half-moons
1 green bell pepper, sliced into �-inch-wide strips
1 yellow or red bell pepper, sliced into �-inch-wide strips
4 green onions (white and green parts), sliced nto �-inch pieces
12 (8-inch) flour tortillas, warmed
Guacamole

Sour Cream (combine and refrigerate at least 30 minutes)
� cup sour cream
2 tablespoons hot sauce
� teaspoon kosher salt
� teaspoon freshly ground black pepper
1 teaspoon garlic powder



1. Combine the wine, soy sauce, vinegar, the � cup olive oil, the ketchup, brown sugar, 2 of the garlic cloves, the ginger, 2 teaspoons salt, 1 teaspoon black pepper, the red pepper flakes, and the garlic powder in a large bowl, and whisk together. Remove about � cup and set it aside for serving.
2. Tenderize the steak by piercing it all over with a fork. Place the steak in a resealable plastic bag, pour the rest of the marinade into the bag, and seal. Refrigerate the steak for at least 2 and up to 4 hours.
3. Remove the steak from the refrigerator 30 minutes before grilling.
4. Heat the grill to medium-high.
5. Remove the steak from the marinade, discarding the marinade, and season with salt and pepper. Grill for about 6 minutes per side for medium-rare, or to your desired doneness. Let the meat rest for 10 minutes while you cook the vegetables.
6. Heat the remaining 2 tablespoons olive oil in a large saut� pan over medium-high heat. Add the onion, bell peppers, green remaining 1 clove garlic, a tablespoon or so of the reserved marinade, and salt and pepper to taste. Cook, tossing occasionally, until the vegetables are crisp-tender, about 8 minutes.
7. Slice the steak into thin pieces across the grain. Spread each tortilla with some guacamole and top with 4 to 6 slices of meat, some vegetables, some sour cream, and a drizzle of the reserved marinade if desired. Say a �Grace Before Meals� and enjoy!




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