1/2 c. olive oil
1/4 c. red wine vinegar
1/3 c. lime juice
1/3 c. finely chopped onion
1 tsp. sugar
1 tsp. dried whole oregano
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. ground cumin
3 cloves minced garlic
2 lb. skirt or flank steak
6 flour tortillas

Combine first 10 ingredients in a shallow container; mix well. Pound steak to 1/4 inch thickness. Add steak to marinade, turning to coat each side thoroughly. Cover and refrigerate 8 hours or overnight.

Remove steak from marinade, and drain well. Grill steak over medium coals 6-7 minutes on each side or until desired degree of doneness. Slice steak across the grain into thin slices.

Wrap tortillas in aluminum foil and heat in a 325 degree oven about 15 minutes. Wrap tortillas around meat and choice of toppings: Picante sauce, guacamole, chopped tomatoes, salsa verde, and sour cream. Yield 4-6 servings.