Name: Beef Fajitas
Ingredients: 1 1/2 lb Flank steak; 2 Cloves garlic; minced; 2 tb Lime juice; fresh; 1 tb Worcestershire sauce; 2 tb Canola oil; 1 ts Dried oregano; 1/2 ts Ground cumin; 1/2 ts Salt; 1/4 ts Hot red chili peppers; crushed; 12 Flour tortillas; 7 inch; Guacamole; Salsa; Shredded lettuce; Sour cream

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Beef	6	Servings

INGREDIENTS

1 1/2	lb	Flank steak
2		Cloves garlic; minced
2	tb	Lime juice; fresh
1	tb	Worcestershire sauce
2	tb	Canola oil
1	ts	Dried oregano
1/2	ts	Ground cumin
1/2	ts	Salt
1/4	ts	Hot red chili peppers; crushed
12		Flour tortillas; 7 inch
		Guacamole
		Salsa
		Shredded lettuce
		Sour cream

INSTRUCTIONS

Trim all fat and membrane from steak. In a large bowl, combine garlic, lime
juice, Worcestershire sauce, oil, oregano, cumin, salt, and hot pepper. Add
meat and turn to coat. Cover and marinate about 3 hours at room
temperature, turning occasionally, or overnight, refrigerated.
Prepare a hot fire in a barbecue grill. Place steak on an oiled grill rack
4 to 6 inches fromcoals and cook, turning once, until browned outside and
pink and juicey inside, 12 to 15 minutes for medium-rare. Remove from grill
and let stand while heating tortillas.
Place tortillas directly on grill. Heat 10 to 20 second, turning with
tongs, until hot and pliable. Wrap in a cloth napkin and place in a basket.
Cut meat against grain on a diagonal into thin slices. Place on a large
platter. Serve with tortillas, guacamole, salsa, lettuce and sour cream for
each person to fill, roll and eat.
Posted to recipelu-digest Volume 01 Number 491 by James and Susan Kirkland
<kirkland@gj.net> on Jan 10, 1998

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