Texas-style beef fajitas

Yield: 4 Servings

Measure Ingredient
1 pounds Skirt steak; or flank steak
¼ cup Dry red wine
¼ cup Water
1 tablespoon Worcestershire sauce
8 \N Flour tortillas; warmed
\N \N Salsa

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.

Formatted by Ilene Warfield.

Recipe By : Published by Better Home & Gardens Posted to EAT-L Digest 23 Sep 96 Date: Mon, 23 Sep 1996 23:01:53 -0600 From: Ilene Warfield <ilenewar@...>

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