Tex Mex Steak And Tortillas

1 1/2 lb Boneless sirloin each about

1/2-in. thick

1/2 c Corn oil

3 ts Garlic, chopped

4 tb Red wine vinegar

1 lb Ripe tomatoes

1/2 c Onion, chopped fine

1/4 c Red chilies, chopped fine

1/4 c 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 1/4-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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