INGREDIENTS

INSTRUCTIONS

Flank steak is a bood substitute for skirt steak cut from legs of
beef. It's lean, and some people find it too tough. Citrus marinade
helps to tenderize it. Make sure the membrane is cut. If using flank,
cut meat into strips. For chicken fajitas, use skinless boneless
chicken breasts. Do not marinade for more than 60 minutes. -- Beth
Whitley Duke, Food Editor, Amarillo Globe-News, Amarillo, TX - -----
In a glass container or a zip-lock style baggie, mix the marinade:
lime thru salt and pepper. 'Cook' the meat in the refrigerator at
least 30 minutes or longer (about 6 hours is best but can tolerate 10
hours).  Discard marinade. Grill meat: on gas/charcoal grill or use
broiler,  or use a ridged-skillet. Fast cook then shred/cut. Meanwhile,
soften  the tortillas.  To serve: let guests assemble their own
fajitas.  Pat's notes: pan-fry in a little olive oil lots of green bell
pepper  strips and sliced onions, separated into rings. Season with a
mix of  pepper, New Mexico chili powder and pinch of cumin and salt.
Deglaze  with a splash of malt vinegar or a light beer. Tip: A sprinkle
of  Lawrys' seasoning salt instead of salt has worked well to
'brighten'  the marinaded meat.  (1996) mcRecipe format: Path c/o
McRecipe List Dec 96 Posted to  MC-Recipe Digest V1 #329  Recipe by:
Beth Whitley Duke (Texas)  From: PATh <phannema@wizard.ucr.edu>  Date:
Thu, 05 Dec 1996 09:09:36 -0800

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