2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 cup red wine
1/4 cup vegetable oil
3 tablespoons freshly squeezed lime juice (about 1 1/2 medium limes)
3 cloves garlic, crushed
1/2 teaspoon cummin
1/4 bunch cilantro diced
2 boneless rib-eye steaks
1 poblano chile
2 bell peppers (1 green, 1 red, yellow, or orange)
2 tablespoons freshly squeezed lemon juice (about 1 medium lemon)
6 tortillas (flour or corn)
1 medium yellow onion, cut in 2-inch-thick slices
DIRECTIONS:Marinate the meat:
Combine the soy sauce, Worcestershire sauce, wine, and vegetable oil, lime juice and garlic in a bowl.
Put the steaks in a 1 gallon zip lock bag and pour in the marinade, seal, and refrigerate for at least 4 hours or overnight.
- Preheat your bbq grill; preheat your oven to 300 degrees.
- Grill the onions about 5 minutes per side, grill the chiles and bell peppers whole until they blister and brown, turning with tongs to ensure they roast on all sides
- Remove from the grill, then slice them lengthwise into 1/2 inch strips, removing the core and seeds, sprinkle with lemon juice and a pinch of salt.
- Wrap your vegetables in aluminum foil and keep them warm in the oven until ready to serve.
- Wrap the tortillas in foil and put in the oven or on your grill to warm them.
- Grill your steaks for about 6 - 7 minutes per side and a medium/high heat. You want them pink on the inside.
To serve, thinly slice the steaks arrange on a large platter with the grilled onion and the chiles peppers.
Fill your tortilla with steak, onion, pepper mix and top with sour cream, guacomole, cheese and salsa and serve.
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