All of our discussions of the style and mechanics of worship must be anchored in a deeply biblical and richly gospel-centered understanding of what worship is. We might be tempted at a worship conference to focus exclusively on the style and mechanics of worship. And these are important! But a larger challenge is to link how we approach the week-in, week-out task of planning and leading worship with our theological understanding of worship. Do our planning and leading habits, mechanics, and techniques enable people to experience worship in the deepest, most profound, most Christ-centered way? Does our work form our congregations in a deeply biblical faith? We need a high-octane theology of worship - and one that is not simply articulated in writing, but enacted in our worship and lived out in our lives (John Witvliet).

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CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Mexican	Mexican, Main dish, Beef, Meats	8	Servings

INGREDIENTS

2		Beef Flank Steaks; *
2	tb	Oregano Leaves; Dried
2	ts	Salt
4		Cloves Garlic; Crushed
1/2	c	Lime Juice
2	tb	Olive Or Vegetable Oil
1/2	ts	Pepper

INSTRUCTIONS

*    Each flank steak should weigh between 1 and 1 1/2 lbs.
Place beef steaks in shallow glass or plastic dish.  Mix remaining
ingredients and pour over the beef.  Cover and refrigerate at least 8
hours, turning occasionally.  Set oven control to broil.  Place beef on
rack in broiler pan.  Broil with the tops about 3 inches from the heat
until brown, about 5 minutes.  Turn beef and broil about 5 minutes longer.
Cut beef in thin strips across the grain of the meat.  Serve with
tortillas and guacamole if desired.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/meats.zip

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