1 medium-size zucchini, halved lengthwise and sliced
8 ounces boneless beef chuck eye steak, cut into very thin slices
1/8 teaspoon black pepper
6 8-inch flour tortillas
2 tablespoons snipped fresh cilantro
Sour cream, salsa and cilantro sprigs (optional)
Instructions
Divide meat and vegetables among tortillas. Sprinkle with cilantro and black pepper. Top with sour cream, salsa, and cilantro sprigs, if desired. Serve immediately. Makes 6 servings.
Preheat charcoal or gas grill over medium-high heat. Add meat and vegetables to grill basket. Grill, covered, for 8 to 10 minutes, stirring once until meat is browned. Remove from grill. Place tortillas on grill grates and cook 1 minute, turning once.
In a large shallow dish combine hot sauce, oil, and marjoram. Add beef, zucchini, sweet pepper, and red onion; toss to coat. Cover and refrigerate for 2 hours tossing once. Drain.
