1 pound sirloin tip steak
¼ c fresh lime juices (remove 12 strips of lime before squeezing)
¼ c olive oil
2 teaspoons cracked black pepper
2 teaspoons minced garlic
1 tablespoon and 1 teaspoon Safeway select spicy barbeque seasoning
1 jalapeno pepper finely chopped
6 stalks cilantro (save 12 whole leaves and finely chop the rest)
1 medium yellow onion julienne
1 red sweet bell pepper julienne
4 teaspoons milk
4 oz. finely shredded Mexican style cheese blend
8 oz. salsa
4 oz. sour cream 2 cubed sweet mango
Cut steak into thin strips, place in bowl. Add lime juice, oil, barbeque seasonings, pepper, garlic, jalapeno pepper, chopped cilantro and mix. Marinate for 6 hours or overnight. Mix occasionally. Stir fry steak in very hot cast iron skillet just until steak loses redness. Add onion and red pepper. Stir fry until vegetables are tender crisp.
Break 2 eggs into bowl. Whip lightly adding 1 teaspoon milk, then place in well -oiled hot frying pan. Pull egg slightly away from side of pan with spatula as it coagulates, tilting pan and letting the remaining liquid portion run to the sides. When still wet on top but firmly set flip, add 1 oz. cheese, ¼ of meat mixture. Fold in half, brown very lightly. Wrap with warm tortilla. Do other 3 omelets the same way. Invert on warm plate or platter. Top with 2 oz. salsa, dollop of sour cream. Place lime strips and cilantro leaves on as garnish. Serve with cubed mango on side.