| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Non-, Categorized | 1 | Servings | |
INGREDIENTS
| 2 1/2 | lb | Beef skirt (untrimmed; untenderized, unscor |
| Flank steak | ||
| One 8-oz bottle herbs and garlic oil-based | ||
| 1 | Beer | |
| 3 | ts | Chili powder |
| 1 1/2 | ts | Garlic powder |
| 2 | tb | Lemon pepper |
| sm | Limes (juiced) | |
| 2 | ts | Cumin |
| 1 | lg | Onion (minced) |
| 1 | ts | Minced cilantro (or parsley) |
| 1 | ts | Worcestershire sauce |
| 1 | ts | Cayenne pepper |
| 1 | Bay leaf |
INSTRUCTIONS
Preheat pit. Mix all ingredients except beef together to make a marinade. Pour over meat in a non-reactive container. Cover and stir occasionally for 6-8 hours prior to cooking. Cook in either of these ways: If you have the space, smoke the fajitas for about 30 minutes with pure mesquite smoke, then cook over direct heat (mesquite coals are best) for about 4-7 minutes per side. Baste with marinade while cooking. Cook over direct heat (mesquite coals are best) for 6-10 minutes per side depending on how done you like your meat. Baste with marinade while cooking. Immediately slice meat (at a 45 deg diagonal cut to the grain of the meat). Serve with guacamole and pico de gallo in warm flour tortillas. Figure 1/2 lb. of meat and 3-4 flour tortillas per person. Recipe By : [email protected] (Carol Miller-Tutzauer) Posted to EAT-L Digest 22 Sep 96 Date: Mon, 23 Sep 1996 20:48:26 -0400 From: Eileen & Bob Holze <[email protected]>
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