I replaced the thick dinner steaks with thin (about 1/4 inch) steaks (stove top cooked) and added the same ingredients but added coarse ground pepper, one diced red pepper, and a tblspn chives and parsley. The final addition was flour tortillas warmed and slightly browned on one side. This allowed me to roll the steak up in the tortilla like a burrito. I used this idea to serve 45 people.
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I replaced the thick dinner steaks with thin (about 1/4 inch) steaks (stove top cooked) and...
