Tex-Mex Steak & Tortillas

Directions

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 teaspoons garlic and 3 tablespoons vinegar in a flat dish.

Add the steaks, turning to coat the pieces well.

Set aside.

1. Core the tomatoes but do not peel them.

Cut them into ¼ 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 minute 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 seconds 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 over the ends up to enclose the meat.

Eat like a sandwich.