Beef, Main Dishes, Mexican - Spanish

Fajitas

  • 2 pounds Skirt steak
  • 3/4 cup Beer
  • 1/4 cup Lime juice
  • 2 tablespoons Worcestershire sauce
  • 8 small Flour tortillas
  • Handfull Hickory chips

    • Trim excess fat from steak; place in a shallow glass bowl. Combine beer, lime juice and Worcestershire sauce; pour oversteak. cover and refrigerate overnight,spooning marinade over straks occasionally.

    Drain steak, reserving marinade. Pat steak dry with paper toweling. Grill steak directly over medium-hot charcoal and soaked wood chips, for 8-10 minutes,basting occasionally with marinade. Turn and grill to desired doneness, allowing 8-10 more minutes for medium. (Less ifsteak has been tenderized.) Remove steak and carve ACROSS THE GRAIN in thin slices.

    Wrap tortillias in heavy-duty foiland while steak is cooking, place on edge of grill for 5 minutes or until heated through.

    Wrap steak slices, topped with chilled Pico de Gallo sauce, in warmed tortillas and enjoy! Notes: Wood chips, soaked in water with a few drops of detergent added, will soak up the water much faster.

    Italian salad dressing or Shillings Meat Marinade are good marinades, too. If using Shillings, marinate no more than two hours as the MSG in the marinade will start to digest the meat.

    The Pico de Gallo sauce should be under "Sauces and Seasonings".

    arinate no more than two hours as the MSG in the marinadewill start to digest the meat.*

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by John Phillips of Breckenridge, TX. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!