Instructions: Whisk together the lime juice, chiles, garlic and olive oil in a small bowl. Generously brush each piece of meat all over with the marinade and roll each piece up into a cylinder. Arrange the rolled steaks in a shallow nonreactive dish and pour on remaining marinade. Cover and marinate in the refrigerator 24 to 48 hours.

About 30 minutes before cooking, remove the meat from the refrigerator. Unroll the steaks and sprinkle with salt.

Heat the grill to very hot. Cook the steaks just until seared on both sides, 3 to 4 minutes per side for medium-rare. Transfer to a cutting board and slice across the grain into diagonal strips. Serve hot with Cactus Relish and warm flour tortillas.

This recipe yields 6 servings.

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