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Source: Ducane Grilling Cookbook

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Serves: 4-6
Prep Time: 30 minutes
Cook Time: 20 minutes
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1 1/2 lb. flank steak, or boned chicken breasts
2 Tbsp. oil
1/2 cup lime juice, (2-3 limes)
1/2 tsp. onion salt
1/2 tsp. celery salt
1/4 tsp. garlic powder
1/2 tsp. Pepper
1/4 tsp. leaf oregano
1/4 tsp. cumin
flour tortillas

Pound flank steak to 1/4" thickness. If chicken breasts are used, flatten slightly. Mix oil, lime juice and seasonings in zip-top plastic bag, add meat, close bag, turn bag to coat each side thoroughly. Refrigerate 8 hours or overnight. Wrap tortillas in foil. Remove meat from marinade. Cook on a preheated gas grill set on high to medium high 5 to 8 minutes on each side or to desired wellness. Slice meat across grain in thin slices. Place on hot sizzling platter. Squeeze lemon juice over slices. Wrap meat and any of the following toppings in tortilla: chopped tomatoes, guacamole, sour cream, picante salsa or taco sauce.

While meat is cooking, heat tortillas on grill warming shelf. For an authentic southwestern look to your tortillas try this: After you have prepared and cooked meat, Lightly brush vegetable oil, or a flavored oil to one side of the tortilla. Place on hot Sear Grid, with grill on high for 15-30 seconds. Serve warm.

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