This simple and delicious recipe gets it’s name from the colors of the Mexican Flag – white onions, green Poblano’s, red tomatoes or bell peppers. All you need is a fire (or a grill) and a skillet. Some people slice the steak raw and then stir fry it in the skillet; I prefer to grill the steak to rare and then slice it and add it to the skillet.
Grilling the steaks and stir frying the veggies on the grill.
3 Roma tomatoes, chunked or a red Bell pepper, sliced thin
2 Poblano Chilies, or 4 Jalapenos (for more heat) or 2 Anaheim (for less heat), sliced thin
Salt & Pepper
Soy sauce
Lime juice
Tortillas
Cilantro for garnish
Instructions
Preheat your grill or start a fire or bed of coals.
Season the steaks and set aside.
Slice the onion in half, and then slice pole to pole to make half rings
Cut the tomatoes into quarters the long way, and the slice across to make small quarters. Or slice the red bell peppers thin lengthwise.
Slice the chili peppers into thin slices lengthwise.
Mix ¼ cup each of soy sauce and lime juice together and set aside.
Heat your skillet over the grill or fire.
Once the skillet is hot, add 2-3 Tbsp of olive oil.
Grill the steak over the fire and add the vegetables to the skillet, stirring frequently to prevent burning.
When the steak is ~135 degrees F, remove and slice. Drizzle with the soy sauce/lime juice and add to the skillet. Continue to cook to desired doneness.
Heat your tortillas on the burner over a low flame one at a time until softened and browned. Flipping frequently will prevent them from burning.
Serve the steak and vegetables on the tortillas and garnish with cilantro.
Serve with chips and salsa, or with refried beans and rice, and enjoy with a good beer!
