Let's get grilling

1 Place KC Masterpiece® Garlic & Herb Marinade, cumin and lime juice in a large, resealable plastic bag. Add steak, mushrooms, peppers and onions and shake bag to coat ingredients. Refrigerate until ready to grill, up to 4 hours.
2 Prepare grill for medium-hot cooking. Drain marinade from bag and discard. Cook steak until browned on both sides, 5 minutes per side. Cook mushrooms, peppers and onion 4 minutes per side, or until lightly browned and softened. Slice steak and vegetables and keep warm.
3 Using tongs, heat tortillas quickly over grill. Fill warm tortillas with meat and vegetables, drizzle with Kingsford® Honey Jalapeno Mesquite Barbecue Sauce and serve with sour cream, lime wedges and cilantro as desired.
Cooking for 4 people

Ingredients


  • green bell pepper seeded, quartered
    1
  • red onion quartered
    1
  • fresh lime juice
    1 tablespoon
  • cumin
    1 teaspoon
  • yellow or red bell pepper seeded, quartered
    1
  • flank steak
    pounds
  • portobello mushrooms
    2
  • flour tortillas
    8 (9 inch)
  • Kingsford® Honey Jalapeno Mesquite Barbecue Sauce
    1/4 cup
  • KC Masterpiece® Garlic & Herb Marinade
    1/2 cup
  • sour cream
  • lime wedges
  • fresh cilantro
Meals & Dishes: Main CourseMain Ingredient: SteakMeals & Dishes: DinnerMain Ingredient: BeefCooking Method: GrilledCredit: KingsfordMain Ingredient: VegetablesRegion: Southwest

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