Preparation:

Place steak in a shallow glass container or large re sealable plastic bag. Place onion and green pepper in another container or bag.

Combine the chilies, lemon juice, vinegar, oil, garlic, worcestershire sauce, oregano, salt and pepper.

Pour 11/2 cups over meat. Pour remaining marinade over vegetables.

Cover and refrigerate overnight. Drain meat and vegetables, discarding marinade.

Grill steak covered, over medium -hot heat for 10 minutes on each side or until meat reaches desired done ness.

Meanwhile, cut 2 pieces of heavy-duty foil into 18 x 12 inch rectangles.

Wrap tortillas in one piece and vegetables in the other; seal foil tightly. Grill covered over indirect heat for 5-7 minutes, turning occasionally.

Cut steak into 1/8 inch slices across the grain; place on tortillas. Top with vegetables and roll up.

Serve with avocado and sour cream if desired.

Servings: 6
Source:
Submitted by: Recipe Group Member
Date:

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