Instructions: Place the meat in a shallow glass or non-reactive dish. Combine the wine, water and worcestershire sauce; pour over the steak. Cover and refrigerate overnight, turning the meat occasionally.

Drain steak, reserving marinade. Pat the steak dry with paper towelling.

Grill directly over hot coals for 8 - 10 minutes, turning once after 4 minutes. Baste occasionally with the marinade.

To serve, slice the meat very thinly across the grain. Serve in warmed tortillas with salsa.

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