Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Red wine vinegar
2 tb Lime juice; fresh
2 tb Olive oil
2 ts Chili powder
1 ts Red pepper; crushed
1 ts Salt
1 Garlic clove; crushed
1/2 ts Black pepper
4 Steaks; 6-oz each
Salsa fresca:
1 lg Tomato; fresh, chopped
1 Avocado; chopped
2 Green onions; chopped
1 tb Lime juice; fresh
1 tb Cilantro; fresh, chopped
1 Garlic clove; crushed
1/2 ts Salt
1/4 ts Black pepper
1 ds Hot pepper sauce
4 Corn tortillas; 6-in each

Recipe by: Jo Anne Merrill *Use beef chuck eye steaks, 6-oz each, cut
1-inch thick. 1-Combine vinegar, lime juice, olive oil, chili powder,
crushed red pepper, salt, garlic and pepper. cover; refrigerate 1/4
cup of the marinade. Place steaks and remaining marinade in a plastic
bag, turn to coat. Close bag tightly and marinate in refrigerator 8
hours or overnight; turn occasionally. 2-Remove steaks from marinade;
discard marinade. Place steaks on grill over medium coals. Grill
steaks 14-16 minutes for rare to medium, turning once and brushing
with reserved marinade. Wrap tortillas in foil; place on grid the
last 4 minutes of grilling; turn once. 3-Place steaks on serving
plate. Fold tortillas in half, bring ends around each other to form a
cone. Using a slotted spoon, fill cones with salsa and place on on
each plate. SALSA: combine all salsa ingredients and mix well. Jo
Anne Merrill

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