1 lb flank steak or skirt steak
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
1 clove garlic minced
1/2 large onion sliced
2 cups cheese shredded
1 cup guacamole or 2 avocados, mashed
2 large tomatoes chopped
1 bunch parsley chopped
8 medium corn tortillas
2 fresh jalapenos diced
Season your sliced steak with salt and pepper.
In a non-stick pan, add the olive oil. Once hot, add the onion and garlic and cook for a minute. Add the sliced steak and cook for 4-5 minutes, until no longer pink.
Remove the meat off the heat and cover, to let it remain juicy and tender.
Clean the pan and place it back over medium heat. Place one corn tortilla on top, followed by some cheese, and some sliced steak. Add a little extra cheese and top with another corn tortilla.
Cook the tortilla for 1-2 minutes, until the cheese starts to melt. Carefully flip the tortilla to another side and cook until the cheese has completely melted and the edges are crispy.
Remove the mulita off the heat. Carefully lift up one tortilla and add some guacamole, diced tomatoes, parsley and jalapenos.