Ingredients
1 beef flank steak (1-1/2 pounds)1 large onion, cut into wedges1 medium green pepper, julienned1 can (4 ounces) chopped green chiles1/2 cup lemon juice1/2 cup cider vinegar1/2 cup vegetable oil4 garlic cloves, minced1 tablespoon Worcestershire sauce1 teaspoon dried oregano1/2 teaspoon salt1/2 teaspoon pepper12 flour tortillas (6 inches), warmed1 medium avocado, peeled and sliced, optionalSour cream, optional
Preparation
In a shallow dish, add beef. In another shallow dish, add the onion and green pepper.
In a large bowl, combine the chiles, lemon juice, vinegar, oil, garlic, Worcestershire sauce, oregano, salt and pepper. Pour 1-1/2 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 doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Meanwhile, cut 2 pieces of heavy-duty foil into 18x12-in. rectangles. Wrap tortillas in 1 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-in. slices across the grain; place on tortillas. Top with vegetables and roll up. Serve with avocado and sour cream if desired.
