This recipe is very old and much used. I do not know its origin, but it is wonderful.
Serves about 6
Marinate 1 large flank steak (about 1-1/2 lbs) in a mix of 1/4 cup olive oil, 1/4 cup white wine vinegar, 1/2 tsp salt and oregano, 1/8 tsp pepper and 3 cloves of minced garlic. Chill for 6 hours or overnight.
Barbeque the steak over very hot coals about 4 inches from heat, allowing 5 - 8 minutes each side for rare meat. Remove to a board, let rest, and then slice across grain into very thin strips.
Heat the tortillas (a dozen large size) on the grill, turning once until soft and hot, about 30 seconds on each side. Stack to keep them warm, wrapped in a damp cloth or foil.
Serve with good store-bought salsa of your choice (or homemade below), chopped avocado, fresh basil or cilantro, other herbs of choice.
For Salsa:
- Peel, seed and finely chop 2 medium tomatoes.
- Turn into a bowl with 3 green onions, finely chopped
- 2 T. chopped canned green chiles (mild or medium)
- 2 T. chopped fresh cilantro, 1/2 tsp salt, and 1 T. olive oil.
- Cover and chill.