- In a large resealable plastic bag combine 1/4 cup of the soy sauce plus chili sauce, 2 tablespoons of the lime juice, garlic and 1 tablespoon of the oil; flex bag to mix well. Add steak; press out air, seal bag and turn to coat. Refrigerate at least 6 hours, turning occasionally.
- Preheat grill to medium-high (350°F to 400°F). In a medium bowl combine ginger and remaining 1 tablespoon oil, 1 tablespoon soy sauce and 1 tablespoon lime juice; mix well. Set aside.
- Remove steak from bag. Brush onion and peppers with marinade; discard marinade. Place steak and vegetables on grill. Grill 5 minutes; turn. Wrap tortillas in foil and place on grill. Grill tortillas 5 minutes, and steak and vegetables 5 to 15 minutes more or until steak reaches desired doneness and vegetables are tender. Remove from grill.
- Cut peppers into strips; remove stem end of onion. Place vegetables in bowl with soy sauce mixture; toss to coat. Slice steak against the grain into thin strips. Place vegetables and steak strips down the middle of each tortilla. Fold to enclose, and serve.
View all nutritional information
Calories 606, Calories Fat 215, Total Fat 24g, Saturated Fat 8g, Cholesterol 54mg, Sodium 1480mg, Carbohydrate 65g, Protein 31g
|Calories (fat) extra||35|
|Total Fat (extra)||37|
|Saturated Fat (extra)||40|
|Vitamin A (extra)||7|
|Vitamin C (extra)||42|