Marinate 1 large flank steak (about 1 1/2 pounds) in a mixture of 1/2 cup each olive oil and white wine vinegar. Add 1 teaspoon salt, 1/4 teaspoon pepper and 3-4 cloves garlic (crushed). Chill 6 hours or overnight. Barbeque on hot coals 5-8 minutes on each side for rare. Remove from fire. Slice across grain into thin strips. Serve with warm flour tortillas and salsa.

SALSA:

2 med. tomatoes, peeled & finely chopped
3 green onions, chopped
2 tbsp. chopped ortega chilies
2 tbsp. fresh coriander or 1/2 tsp. ground coriander
1/2 tsp. salt
1 tbsp. olive oil

Mix, cover and chill. Just before serving add 2 diced avocados. Serve with rice and beans.