INGREDIENTS

INSTRUCTIONS

Trim all fat and membrane from steak. In a large bowl, combine garlic, lime
juice, Worcestershire sauce, oil, oregano, cumin, salt, and hot pepper. Add
meat and turn to coat. Cover and marinate about 3 hours at room
temperature, turning occasionally, or overnight, refrigerated.
Prepare a hot fire in a barbecue grill. Place steak on an oiled grill rack
4 to 6 inches fromcoals and cook, turning once, until browned outside and
pink and juicey inside, 12 to 15 minutes for medium-rare. Remove from grill
and let stand while heating tortillas.
Place tortillas directly on grill. Heat 10 to 20 second, turning with
tongs, until hot and pliable. Wrap in a cloth napkin and place in a basket.
Cut meat against grain on a diagonal into thin slices. Place on a large
platter. Serve with tortillas, guacamole, salsa, lettuce and sour cream for
each person to fill, roll and eat.
Posted to recipelu-digest Volume 01 Number 491 by James and Susan Kirkland
<kirkland@gj.net> on Jan 10, 1998

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