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Ingredientes
- 1 1/2 lb Top Round Steak Or possibly Boneless Chuck Steak, Cut 1 1 Thick
- 1/4 c. Red Wine Vinegar
- 2 Tbsp. Oil
- 1 tsp Sage Leaves
- 1 tsp Summer Savory
- 1/2 tsp Salt
- 1/2 tsp Dry Mustard
- 1/2 tsp Paprika
- 2 Tbsp. Steak Sauce
- 12 x Flour Tortillas 5 to 8 Inches In Diameter
- 2 med Onions Sliced Paper Thin Or possibly Minced
- 4 ounce Whole Green Chilies Cut Into Strips Softened Butter Or possibly Margarine Salsa Guacamole
Direcciones
- Place steak in plastic bag or possibly non-metal baking dish. In small bowl, combine marinade ingredients. Pour over steak, turning to coat. Seal bag or possibly cover dish; marinate at least 6 hrs or possibly overnight in refrigerator, turning once or possibly twice.
- When ready to barbecue, drain meat, reserving marinade by placing in small saucepan. Add in steak sauce to marinade; blend well. Heat on grill.
- Place steak 4 to 6 inches from medium-warm coals. Cook 30 to 40 min, turning once, or possibly till desired doneness, brushing occasionally with marinade.
- Meanwhile, heat foil-wrapped tortillas on grill till thoroughly heated and steaming, wrap in cloth napkin or possibly towel to keep hot.
- 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 possibly 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 181g | |
| Recipe makes 6 servings | |
| Calories 352 | |
| Calories from Fat 42 | 12% |
| Total Fat 4.77g | 6% |
| Saturated Fat 0.39g | 2% |
| Trans Fat 0.12g | |
| Cholesterol 0mg | 0% |
| Sodium 327mg | 14% |
| Potassium 177mg | 5% |
| Total Carbs 80.69g | 22% |
| Dietary Fiber 1.4g | 5% |
| Sugars 26.4g | 18% |
| Protein 0.91g | 1% |
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