Cut into strips 4 to 6 inches long by 2
inches wide.
Squeeze the limes and combine the juice with the gar-
lic, salt, and a generous amount of pepper
Place steak
in a shallow bowl, then thoroughly cover steak pieces
with the lime mixture
Let set at room temperature for
at least 30 minutes, preferably for 2 hours.
About 45 minutes before serving, prepare a hot fire for
direct cooking method as described at the beginning of
this chapter, using mesquite to flavor the charcoal bri-
quets.
Grill should be about 3 to 4 inches from the coals
Grill
strips until charred on each side, but still rare in the
center
Heat foil wrapped flour tortillas for 15 minutes
in a 350F
oven, or heat tortillas on the grill.
To serve, place a piece of steak in the center of each
tortilla, with a piece of romaine on either side.
For those who like it hot, spoon a little Pico de Gallo on
the inside
Wrap and serve with sour cream and sliced
avocados on the side
You should also drizzle a little
Pico de Gallo over the top.
