Tacos Al Carbon

• 4 lb. flank steak, tenderized
• 1/2 c. vegetable oil
• 1/2 c. Burgundy
• 1 tsp. garlic powder
• 1 tsp. salt
• 1 tsp. pepper
• 10 flour tortillas
• 1 avocado
• lime juice
• 1 (8 oz.) carton sour cream
• Pico de Gallo

1. Place steak in a large shallow container.
2. Combine oil, Burgundy, garlic powder, salt and pepper, mixing well.
3. Pour over steak; cover and marinate in the refrigerator 8 hours, occasionally turning the steak.
4. Wrap tortillas in aluminum foil and heat in a 325u0b0 oven about 15 minutes.
5. Cut avocado into cubes and dip in lime juice; set aside.
6. Drain steak.
7. Grill over hot coals 5 to 10 minutes on each side or
8. until steak reaches desired degree of doneness.
9. Slice steak diagonally across grain into thin slices.
10. Wrap tortillas around sliced steak and serve with avocado, sour cream and Pico de Gallo.
11. Yields 8 to 10 servings.

flank steak, vegetable oil, burgundy, garlic powder, salt, pepper, flour tortillas, avocado, lime juice, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1001497 (may not work)