Ingredients
Ingredients
- 16 Oz. of Flank Steak, Thinly Sliced
- 1 Red Pepper, Thinly Sliced
- 1 Green Pepper, Thinly Sliced
- 1 Onion, Thinly Sliced
Rice
- 4 Cups of Rice, Cooked
- 8 Oz. of Canned Green Chilles
- 8 Oz. of Canned Tomato Sauce
- Salt & Pepper to Taste
- 1/2 Teaspoon of Garlic Powder
Marinade
- 1/3 Cup of Canola Oil
- 1/4 Cup of Lime Juice
- 1/2 Teaspoon of Cumin
- 1/2 Teaspoon of Garlic Powder
- Salt & Pepper to Taste
Sauce Ingredients
- 1/2 Cup of Sour Cream
- 2 Teaspoons of Chili Powder
- Juice from 1 Lime
- Salt & Pepper to Taste
Steps
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To make the sauce, combine sour cream, chili powder, juice from one lime, and salt & pepper in a bowl and thoroughly mix.
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For the marinade, in a large re-sealable bag, mix the canola oil, lime juice, cumin, garlic powder, and salt & pepper.
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Place the flank steak in the marinade and refrigerate for 1-2 hours.
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Preheat Blackstone griddle to medium high. Apply a thin layer of oil to the griddle top.
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Remove meat from marinade and place on the griddle, flipping occasionally until cooked.
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Stir peppers and onion into the meat and sauté for 3-5 minutes until desired tenderness.
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On a separate part of the griddle, add the rice ingredients and mix with a spatula. Cook until slightly reduced and well combined, about 4 minutes.
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Serve immediately with warm flour tortillas, rice, and your favorite toppings.
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