2 lb Chuck Steak
1 lg Clove Garlic; Smashed
1/3 c  Olive Oil
12    Corn Tortillas
2 lg Canned Long Green Chilies;
Cut Into 12 Strips.  Up To
3 Chilies Can Be Used
Santa Maria Salsa See Recipe
Under Sauces

Cut the steak into fingers 1 X 1 X 3-inches. In a plastic bag, combine the
steak with the garlic and oil. Close tightly and turn to coat the meat
well. Marinate at room temperature for 1 to 1 1/2 hours. Grill the steak 3
to 4 inches above the hot coals, turning to brown evenly. Meat should be
rare to medium-rare. This takes 10 to 12 minutes total cooking time.
Meanwhile, wrap the tortillas in a clean kitchen towel and heat in a 325
Degree F. oven. As the meat comes off the fire, place a strip of steak and
a strip of chile in each tortilla and roll up. Serve with Santa Maria
Salsa. Two of these fat tortilla sandwiches make a nice portion, served
with refried beans or beans and rice.