Title: Tex-Mex Steak and Tortillas
Categories: Beef
Yield: 1 Servings
| 1 1/2 | lb | Boneless sirloin each about |
| | | 1/2-in. thick |
| 1/2 | c | Corn oil |
| 3 | ts | Garlic, chopped |
| 4 | tb | Red wine vinegar |
| 1 | lb | Ripe tomatoes |
| 1/2 | c | Onion, chopped fine |
| 1/4 | c | Red chilies, chopped fine |
| 1/4 | c | Coriander, chopped fine |
| 12 | | Flour tortillas |
1. Prepare a very hot charcoal fire. 2. There should be about 6 individual
steaks. Cut each of these in half. Blend the oil, 2 tsp garlic ans 3 tbsp
vinegar in a flat dish. Add the steaks, turning to coat the pieces well.
Set aside. 3. Core the tomatoes but do not peel them. Cut them into 1/4-in.
cubes and put them in a mixing bowl. Add the onion, chilies, coriander,
remaining garlic and vinegar. Blend well. Set this sauce aside. 4. Put
about 4 slices of steak at a time on the hot grill and cook for 1 min. or
less to a side, depending on the desired degree of doneness.
Simultaneously, add a similar number of tortillas and cook them for a few
sec. to a side just to heat through. Do not heat for for long or they will
dry out. 5. Place one piece of steak in the center of a warm tortilla,
spoon a little sauce over the meat and fold the side of the tortilla over
the ends up to enclose the meat. Eat like a sandwich.