Preparation:
Trim all fat and membrane from steak. In a large bowl, combine garlic, lime juice, Worcestershire sauce, oil, oregano, cumin, salt, and hot pepper. Add meat and turn to coat. Cover and marinate about 3 hours at room temperature, turning occasionally, or overnight, refrigerated.
Prepare a hot fire in a barbecue grill. Place steak on an oiled grill rack 4 to 6 inches from coals and cook, turning once, until browned outside and pink and juicy inside, 12 to 15 minutes for medium-rare. Remove from grill and let stand while heating tortillas.
Place tortillas directly on grill. Heat 10 to 20 second, turning with tongs, until hot and pliable. Wrap in a cloth napkin and place in a basket.
Cut meat against grain on a diagonal into thin slices. Place on a large platter. Serve with tortillas, guacamole, salsa, lettuce and sour cream for each person to fill, roll and eat. |
