Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        flank steak
   2      cloves        garlic -- minced
   2      tablespoons   lime juice -- fresh
   1      tablespoon    Worcestershire sauce
   2      tablespoons   canola oil
   1      teaspoon      dried oregano
     1/2  teaspoon      ground cumin
     1/2  teaspoon      salt
     1/4  teaspoon      hot red chili peppers -- crushed
  12                    flour tortillas -- 7 inch
                        guacamole
                        salsa
                        shredded lettuce
                        sour cream

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.