2 T. red wine vinegar
1 T. dijon mustard
2 tsp. minced garlic
1/4 cup plus 1 tsp. oilve oil
1 lb. yukon gold potatoes, peeled and cut into 1 inch cubes
Kosher salt ( if using table salt, decrease the amount by half
1/4 c. milk
2 T. butter, shoftened
2 T. sour cream
2 T. chopped freah chives
Pepper
1 c. corn kernels
1 1/4 pounds London broil or any other type of beef chunk , cut into 1/4-inch-thick strips
1/3 c. barbecue sauce
Four 10- or 11-inch flour tortillas
Preheat grill or broiler. Combine the vinegar, mustard, garlic and 1/4 cup oilve oil in a large bowl. Add meat, stir to coat, and marinate 15 minutes. Place te potatoes and 1 T. kosher salt in a large saucepan and cover with water. Bring to a boil over high heat, reduce heat, and simmer until potatoes are tender when pirced with a fork. Add milk, butter, sour cream, and chives and mix well. Season with 1/2 tsp. kosher saltand 1/4 tsp. pepper. Heat the remaining 1 T. oil in a large skillet over medium heat Add the corn, 1/2 tsp. kosher salt, and 1/4 tsp. pepper. Cook until the corn is tender, about 3 minutes. Remove from heat. Season the beef with salt and pepper. Cook on the grillor under broiler until browned but still rare inside, about 5 minutes, turning once Transfer to skillet with corn. Add BBQ sauce and stir to combine. Divide the potatoes among the tortillas and spread evenly over each tortilla, leaving at least a 1-inch border around the edge. Divide the meat mixture among the tortillas and wrap.
