|1/3 cup fresh lime juice|
|1/4 cup Vera Jane's Extra-Virgin Olive Oil|
|1 Tbsp garlic, minced|
|1 Tbsp cilantro, chopped|
|1/4 tsp DLM Cayenne Pepper|
|1/2 lb DLM Natural Beef Skirt or Flank Steak|
|Blue Cheese AĻoli|
|(1) 12-oz container Delouis fils aĻoli|
|1/4 tsp DLM Ground Cumin|
|1/8 tsp DLM Cayenne Pepper|
|1/3 cup Gorgonzola cheese|
|2 cups Monterey Jack cheese, shredded|
|2 roasted peppers, seeded, cut into strips|
|(8) 8-inch flour tortillas|
Whisk together lime juice, oil, garlic, cilantro, and Cayenne pepper in a small bowl. Place the meat in a plastic bag, add the marinade, seal, and refrigerate. Marinate two days for the skirt steak or one day for the flank steak.
In a food processor, blend the aïoli with the cumin, pepper, and Gorgonzola cheese until smooth.
Preheat grill or grill pan. Grill steak 5 minutes per side. Let the meat rest for 5 minutes to distribute the juices. Thinly slice meat on an angle, against the grain.
Assemble the tortillas. Top one tortilla with 1/2 cup cheese; add 1/4 of the grilled sliced meat and 1/4 of the roasted red pepper strips. Top with another tortilla and grill on both sides until grill marks appear and the cheese is melted. Repeat with remaining tortillas. Serve immediately with the Blue Cheese Aïoli.
Note:Extra Blue Cheese Aïoli sauce may be used as a condiment for fish, meat, and vegetables.
Makes 4 servings