~ 1 1/2 lbs venison top round steak, 1 inch thick
~ 1/2 cup fresh lime juice
~ 3 tbsp finely chopped onion
~ 1 large clove garlic, minced
~ 1/4 cup golden tequila or dark rum
~ 3 tTbsp vegetable oil
~ 6 flour tortillas (10 inch), warmed
~ 2 large red peppers, seeded and cut in strips
~ 1 large green pepper, seeded and cut in strips
~ 1 large yellow pepper, seeded and cut in strips
Garnishes (optional):
*salsa *sour cream *guacamole
*sliced green onions *your favorite cheese
In large plastic food bag, combine juice, tequila or rum, onion, oil, and garlic. Add steak, seal bag and turn to coat. Refrigerate overnight, turning bag occasionally.
Drain and discard marinade from steak. Prepare grill for medium direct heat. Grill steak, covered, for 15 to 18 minutes, or until meat is desired doneness, turning steak over once or twice. At same time, grill peppers for 6 to 8 minutes, or until tender and slightly blackened, turning peppers occasionally.
Thinly slice meat across grain. Spoon steak slices and peppers evenly in center of tortillas. Roll up and serve with desired garnishes.
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