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8 hours
Prep: 8 hours
Cook: 10 minutes
2 calories per serving view nutrition facts
6-8 servings
suggest servings
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| 1 | pound | beef, skirt steak | or flank steak |
| 1/4 | cup | red wine | dry |
| 1/4 | cup | water | |
| 1 | tablespoon | worcestershire sauce | |
| 8 | flour | flour tortillas | warmed |
| 1 | x | salsa |
Place the meat in a shallow glass or non-reactive dish.
Combine the wine, water and worcestershire sauce; pour over the steak.
Cover and refrigerate overnight, turning the meat occasionally.
Drain steak, reserving marinade.
Pat the steak dry with paper towelling.
Grill directly over hot coals for 8 - 10 minutes, turning once after 4 minutes.
Baste occasionally with the marinade.
To serve, slice the meat very thinly across the grain.
Serve in warmed tortillas with salsa.
| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 42mg | 2% |
| Total Carbohydrate 1.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | |
| Protein 0.0g | 0% |
| Vitamin A | 0% | Vitamin C | 1% | |
| Calcium | 0% | Iron | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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