Trim the steaks, removing any fat and sinew

Pound as thin as possible

Cut into strips 4 to 6 inches long by 2 inches wide. Squeeze the limes and combine the juice with the gar- lic, salt, and a generous amount of pepper

Place steak in a shallow bowl, then thoroughly cover steak pieces with the lime mixture

Let set at room temperature for at least 30 minutes, preferably for 2 hours. About 45 minutes before serving, prepare a hot fire for direct cooking method as described at the beginning of this chapter, using mesquite to flavor the charcoal bri- quets. Grill should be about 3 to 4 inches from the coals

Grill strips until charred on each side, but still rare in the center

Heat foil wrapped flour tortillas for 15 minutes in a 350F

oven, or heat tortillas on the grill. To serve, place a piece of steak in the center of each tortilla, with a piece of romaine on either side. For those who like it hot, spoon a little Pico de Gallo on the inside

Wrap and serve with sour cream and sliced avocados on the side

You should also drizzle a little Pico de Gallo over the top.