1 lb flank steak
2/3 cup Chinese Fermented Black Bean Sauté & Marinade
10-12 flour or whole wheat tortillas
chopped purple cabbage
fresh jalapeno slices
chopped fresh cilantro
- Place the flank into a large freezer bag and pour the marinade over top, coating both sides. Chill for 3-4 hours.
- Remove the steak from the bag and place it onto a plate. Preheat the grill or a large grill pan to medium-high heat. Grill the steak for 3-4 minutes per side, or until done to desired temperature.
- Remove from the grill and tent with foil to allow it to rest for 5 minutes. Cut along the grain into thin strips and serve with toppings. ENJOY!
Note: I gave measurements for the flank steak, but the vegetables and salsas? Eye ball it based on how much you and your people like those things. If you like a lot of tomatoes, cut up a lot. If you want less cabbage, don’t chop as much…you get the idea. 🙂
Contributed by: With Salt and Pepper