|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.