MARINADE
1/4 c Red Wine Vinegar
2 tb Oil
1 ts Sage Leaves
1 ts Summer Savory
1/2 ts Salt
1/2 ts Dry Mustard
1/2 ts Paprika

BASTING SAUCE
2 tb Steak Sauce
12 Flour Tortillas, 5 to 8
- Inches In Diameter
2 md Onions, Sliced Paper Thin Or
- Chopped
4 oz Whole Green Chilies, Cut
- Into Strips
Softened Butter Or Margarine
Salsa
Guacamole

Place steak in plastic bag or non-metal baking dish. In small bowl,
combine marinade ingredients. Pour over steak, turning to coat. Seal
bag or cover dish; marinate at least 6 hours or overnight in
refrigerator, turning once or twice.

When ready to barbecue, drain meat, reserving marinade by placing in
small saucepan. Add steak sauce to marinade; blend well. Heat on
grill. Place steak 4 to 6 inches from medium-hot coals. Cook 30 to 40
minutes, turning once, or until desired doneness, brushing
occasionally with marinade. Meanwhile, heat foil-wrapped tortillas on
grill until thoroughly heated and steaming, wrap in cloth napkin or
towel to keep warm.

To serve, cut steak across grain into thin slices. Spoon any remaining
marinade over slices. Arrange steak, warmed tortillas, onions,
chilies, butter, salsa and guacamole on a large platter. Spread
butter on tortilla; top with meat and any combination of vegetables
or sauce. Roll up to eat.

Note: Be sure to heat basting sauce thoroughly to ensure safety for
use as a sauce at the table.