|Olive oil||1⁄4 Cup (4 tbs)|
|White wine vinegar||1⁄4 Cup (4 tbs)|
|Oregano leaves||1⁄2 Teaspoon, crumbled|
|Garlic||3 Clove (15 gm), minced or pressed|
|Flank steak||1 1⁄2 Pound (1 Large Piece)|
|Tomato salsa||1 Cup (16 tbs)|
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.
Serving size: Complete recipe
Calories 2889 Calories from Fat 1236
% Daily Value*
Total Fat 135 g207.4%
Saturated Fat 32.3 g161.5%
Trans Fat 0 g
Cholesterol 180 mg60%
Sodium 5064 mg211%
Total Carbohydrates 204 g68.1%
Dietary Fiber 11.7 g46.8%
Sugars 16 g
Protein 169 g338.9%
Vitamin A 0.8% Vitamin C 8.7%
Calcium 3.3% Iron 89.6%
*Based on a 2000 Calorie diet