Recipe - Tex-Mex Steak And Tortillas

1 One half pound Boneless sirloin each about
1/2in. thick
One half cup Corn oil
3 teaspoon Garlic, chopped
4 tablespoon Red wine vinegar
1 pound Ripe tomatoes
One half cup Onion, chopped fine
One fourth cup Red chilies, chopped fine
One fourth cup 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 1/4in.
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.

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