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TEX-MEX STEAK AND TORTILLAS by www.country-cooking.com
1 1/2 pounds Boneless sirloin each about
thick
1/2 cup Corn oil
3 teaspoons Garlic -- chopped
4 tablespoons Red wine vinegar
1 pound Ripe tomatoes
1/2 cup Onion -- chopped fine
1/4 cup Red chilies -- chopped fine
1/4 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 and 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.
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