This is the most asked for meal in our home. My husband absolutely loves these and doesn't complain one bit about eating them for leftovers (and he HATES leftovers)
I start with my version of carne asada (see recipe below) and then slice it very very thinly against the grain into small strips. I place these on top of a burrito sized tortilla and top with loads of cheese. I usually use a combination of monterrey jack and cheddar cheeses. Then I put another tortilla on top and put it in a non stick skillet. I don't put butter or spray or anything else in the skillet while I am toasting the bread. Then I cut them into quarters and serve with salsa and sour cream.
London broil roast, trimmed of all fat and gristle
Juice and zest from two lemons
1/4 cup olive oil or canola oil
packet of taco seasoning
1. In a large ziplock bag mix together the lemon juice and zest, oil and taco seasoning. Add in the roast and marinate for one hour.
2. Heat a large grill pan over high heat. Preheat oven to 400 degrees. Sear the meat on both sides (about 3 minutes) and then put in oven for 5 minutes.
3. Remove pan from oven. Set roast on a cutting board. Allow to "rest" for about 10 minutes.
4. Thinly slice the meat against the grain.