1 ½ pounds steak (flank or your choice)
8 corn or flour tortillas
1/3 cup papaya juice concentrate
1/3 cup white vinegar
½ soy sauce
1 t. minced garlic
2 limes, juiced
1/4 cup olive oil
1 t. salt
1 t. black pepper
½ t. white pepper
1 t. garlic powder
1 t. chili powder
1 t. oregano
1 t. paprika
Onions, Tomatoes, Green Peppers, Cilantro, Grated Cheese
Place steak in a large glass baking dish.
In a medium bowl, whisk together all liquid marinade ingredients. Add dry marinade ingredients. Whisk until well blended, pour over steak, turning once to coat both sides.
Cover with plastic wrap and marinate at least 4 hours, preferable overnight.
Grill the steak for about 5-7 minutes on each side, or until desired doneness.
Remove from grill to cutting board, let stand 5 minutes before thinly slicing. Place tortillas on a plate, add several layers of steak and topping of your choice.
NOTE: The steak may be cooked in a skillet that has been sprayed with Pam on stove top instead of on a grill.
Prepared by Cookie Hauser of the Beauregard Cattlemen's Association