|Olive oil||1⁄2 Cup (8 tbs)|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Lime juice||1⁄3 Cup (5.33 tbs)|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Dried whole oregano||1 Teaspoon|
|Ground cumin||1⁄4 Teaspoon|
|Minced garlic||3 Clove (15 gm)|
|Skirt steak/Flank steak||2 Pound|
Combine first 10 ingredients in a shallow container, and mix well.
Pound steak to 1/4 inch thickness.
Add steak to marinade, turning to coat each side thoroughly.
Cover and refrigerate 8 hours or overnight.
Remove steak from marinade, and drain well.
Grill steak over medium coals 6 to 7 minutes on each side or until desired degree of doneness.
Slice steak across the grain into thin slices.
Wrap tortillas in aluminum foil and heat in a 325° oven about 15 minutes.
Wrap tortillas around meat and choice of toppings: picante sauce, guacamole, chopped tomatoes, salsa verde, and sour cream.