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2-1/2 cups olive oil
10 lime, juiced
1-3/4 cups and 2 tablespoons chopped fresh cilantro
1-1/4 cups finely chopped onion
30 cloves garlic, finely chopped
1/4 cup and 1 tablespoon ground cumin

3 tablespoons and 1 teaspoon salt
3 tablespoons and 1 teaspoon ground black pepper
20 (8 ounce) boneless New York strip steaks, cut into thin strips
80 (6 inch) white corn tortillas, or more as needed
10 (8 ounce) jars salsa
10 (8 ounce) packages shredded Mexican cheese blend


Whisk olive oil, lime juice, cilantro, onion, garlic, cumin, salt, and black pepper in a bowl, and pour into a resealable plastic bag. Add steak strips, coat with the marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator for 4 hours to overnight.
Heat a large skillet over medium heat; cook and stir beef in hot skillet until all liquid is absorbed, 15 to 20 minutes.
Serve cooked beef with tortillas, salsa and Mexican cheese blend.

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