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Barbecued Sandwiches

Mexican.Chef's picture
Ingredients
  Olive oil 1⁄4 Cup (4 tbs)
  White wine vinegar 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Oregano leaves 1⁄2 Teaspoon, crumbled
  Pepper 1⁄8 Teaspoon
  Garlic 3 Clove (15 gm), minced or pressed
  Flank steak 1 1⁄2 Pound (1 Large Piece)
  Flour tortillas 12
  Tomato salsa 1 Cup (16 tbs)
Directions

In a 7 by 11-inch baking dish, mix together olive oil, vinegar, salt, oregano, pepper, and garlic.
Add steak, cover, and refrigerate for at least 6 hours or until next day; during that time, turn steak over several times.
When ready to cook, place steak on barbecue grill about 4 inches above a solid bed of evenly ignited charcoal briquets.
Allow 5 to 8 minutes on each side for rare meat.
Remove from grill and slice across grain into thin strips.
Meanwhile, heat tortillas by placing one at a time directly on grill, turning once, until soft and hot (about 30 seconds on a side).
Stack tortillas and keep warm by wrapping in dampened cloth or in foil.

Recipe Summary

Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Barbecue
Ingredient: 
Beef

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