1 pound skirt steak -- or flank steak

1/4 cup dry red wine

1/4 cup water

1 tablespoon worcestershire sauce

8 flour tortillas -- warmed

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.

Formatted by Ilene Warfield.