Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Top Round Steak Or Boneless - Thick
- Chuck Steak, Cut 1 1/2-Ins

--------------------------MARINADE-------------------------------
1/4 c Red Wine Vinegar 1/2 ts Salt
2 tb Oil 1/2 ts Dry Mustard
1 ts Sage Leaves 1/2 ts Paprika
1 ts Summer Savory

-----------------------BASTING SAUCE----------------------------
2 tb Steak Sauce 4 oz Whole Green Chilies, Cut
12 Flour Tortillas, 5 to 8 - Into Strips
- Inches In Diameter Softened Butter Or Margarine
2 md Onions, Sliced Paper Thin Or Salsa
- Chopped Guacamole

Place steak in plastic bag or non-metal baking dish. In small bowl,
combine marinade ingredients. Pour over steak, turning to coat.
Seal bag or cover dish; marinate at least 6 hours or overnight in
refrigerator, turning once or twice.

When ready to barbecue, drain meat, reserving marinade by placing in
small saucepan. Add steak sauce to marinade; blend well. Heat on
grill. Place steak 4 to 6 inches from medium-hot coals. Cook 30 to
40 minutes, turning once, or until desired doneness, brushing
occasionally with marinade. Meanwhile, heat foil-wrapped tortillas on
grill until thoroughly heated and steaming, wrap in cloth napkin or
towel to keep warm.

To serve, cut steak across grain into thin slices. Spoon any
remaining marinade over slices. Arrange steak, warmed tortillas,
onions, chilies, butter, salsa and guacamole on a large platter.
Spread butter on tortilla; top with meat and any combination of
vegetables or sauce. Roll up to eat.

Note: Be sure to heat basting sauce thoroughly to ensure safety for
use as a sauce at the table.

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