| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat, Picnic & ba |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Skirt steak; or flank steak |
| 1/4 |
c |
Dry red wine |
| 1/4 |
c |
Water |
| 1 |
tb |
Worcestershire sauce |
| 8 |
|
Flour tortillas; warmed |
|
|
Salsa |
INSTRUCTIONS
Place the meat in a shallow glass or non-reactive dish. Combine the wine,
water and worcestershire sauce; pour over the steak. Cover and refrigerate
overnight, turning the meat occasionally.
Drain steak, reserving marinade. Pat the steak dry with paper towelling.
Grill directly over hot coals for 8 - 10 minutes, turning once after 4
minutes. Baste occasionally with the marinade.
To serve, slice the meat very thinly across the grain. Serve in warmed
tortillas with salsa.
Formatted by Ilene Warfield.
Recipe By : Published by Better Home & Gardens
Posted to EAT-L Digest 23 Sep 96
Date: Mon, 23 Sep 1996 23:01:53 -0600
From: Ilene Warfield <ilenewar@STARNETINC.COM>
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