April Mealswap

Steak Tortillas

2 cups thinly sliced cooked beef rib eye steak (about 3/4 lb) --see recipe below
1 small onion, chopped
1/4 cup salsa
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/4 tsp. garlic powder
1 1/2 tsp. all-purpose flour
1/2 cup cold water
6 flour tortillas (8-inches), warmed
shredded cheese, chopped lettuce and tomatoes and additional salsa, optional

In a large nonstick skillet, saute steak and onion until meat is no longer pink; drain. Stir in salsa, cumin, chili powder and garlic powder.

In a small bowl, combine flour and water until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Place steak slices on tortillas; top with cheese, lettuce, tomatoes and additional salsa if desired. Fold in sides.

Grilled Rib Eye Steaks

1/2 cups soy sauce
1/2 cup sliced green onions
1/4 cup packed brown sugar
2 cloves garlic, minced
1/4 tsp. ground ginger
1/4 tsp. pepper
2 1/2 pounds beef rib eye steaks

In a large resealable plastic bag, combine the soy sauce, onions, brown sugar, garlic, ginger and pepper. Add the steaks. Seal bag and turn to coat; refrigerate for 8 hours or overnight.

Discard marinade. Grill steaks, uncovered over medium-hot heat for 8-10 minutes or until the meat reaches desired doneness.

*****For meal swap, I didn't marinate the meat overnight, just for about 1 hour. Then I dumped everything in the crockpot and cooked all day. Once done, I discarded the juice and sliced the meat for the steak tortillas***