1 pound skirt steak — or flank steak
1/4 cup dry red wine
1/4 cup water
1 tablespoon worcestershire sauce
8 flour tortillas — warmed
salsa
Place the meat in a shallow glass or non-reactive dish. Combine the wine, water and worcestershire sauce; pour over the steak. Cover and refrigerate overnight, turning the meat occasionally.
Drain steak, reserving marinade. Pat the steak dry with paper towelling. Grill directly over hot coals for 8 – 10 minutes, turning once after 4 minutes. Baste occasionally with the marinade.
To serve, slice the meat very thinly across the grain. Serve in warmed tortillas with salsa.
Formatted by Ilene Warfield.