Recipe - Grilled Endive With Orange Vinaigrette

2 pound Skirt (or flank) steak
1 Bell pepper
Flour tortillas
Shredded cheese
4 Limes
1 Onion
Pico de Gallo
Guacamole

* Marinate the steak in the lime juice overnight . Lemon will do but the
taste is not the same. * Prepare a hot fire. * Chicken breast will also
work with this recipe.

Julienne the bell pepper. Trim the onion top and bottom. Slice the onion
from pole to pole so that each piece is about 2" long. It makes it better
to pack it in the tortillas. Place the steak on the grill directly over the
hottest part of the fire. Turn after about 5 minutes and grill until done
(about another 5 minutes.) Remove the steak, slice it across the grain
about 1/4" thick and wrap in foil to keep warm. Place a quadriple layer
thick aluminum foil on the grill with a little olive oil. Grill the
vegetables quickly. To make it authenic, place a cast iron skillet on the
grill first and when the vegetables are done, carefully place it all in the
skillet and carefully serve on a heavy trivet.

To Serve: take a warm tortilla and place a small amount of meat,
vegetables, and any or all of the other listed ingredients. Carefully fold
and try not the drop any on your shirt. Submitted By KEN HAYCOOK
KHAYCOOK@UNICOMP.NET On THU, 22 JUN 1995 105604 ~0500 (CDT)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini