 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
Ingredients:
1 medium onion |
1 small tomato |
2 (6-ounce) beef tenderloin steaks |
1 yellow bell pepper, halved |
3 jalapeño peppers, halved and seeded |
2 (6-inch) corn tortillas |
burgundy mole sauce |
sweet salsa |
pico de gallo |
garnish: fresh cilantro sprigs |
Directions:
1. Cut a thin slice from top and bottom of onion and tomato; discard. Cut onion and tomato into 2 slices.
2. Grill onion, steaks, and peppers, covered with grill lid, over medium-high heat (350° to 400°) 10 minutes, turning after 7 minutes. Add tomato, and grill, turning occasionally, 3 minutes. Add tortillas, and grill 1 minute on each side or until crisp. Remove vegetables and tortillas; remove steaks (medium-rare), or continue grilling to desired degree of doneness.
3. Place tortillas on individual serving plates; top evenly with peppers, tomato, Burgundy Mole Sauce, steaks, and onion. Serve with Sweet Salsa and Pico de Gallo, and garnish, if desired.
|
|