Yield: 4 Servings
|1 pounds||Skirt steak; or flank steak|
|¼ cup||Dry red wine|
|1 tablespoon||Worcestershire sauce|
|8 \N||Flour tortillas; warmed|
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@...>