Name: Flaming Fajitas
Ingredients: 1 1/2 lb Very lean skirt or bottom-round steak, cut 1/4-inch thick and trimmed of visible fat; 1 Lime; 4 lg Garlic cloves, pressed through a garlic press; 1 ts Pequin quebrado or crushed red pepper flakes (up to 2); 2 ts Vegetable oil; 1/4 c Brandy; 4 (12-inch) flour tortillas (up to 6); 4 Romaine lettuce leaves, cut crosswise into 1-inch strips (up to 6); Salsa; Chopped onions; Chopped tomatoes; Chopped fresh cilantro; Sour cream; Guacamole

We will do much better if we trust someone who was actually dead, not someone who was just near death. Christ, as we shall see, is the only One who is qualified to tell us what we can expect on the other side. He was dead – so dead that His body became cold and was put in a tomb. Three days later He was raised from the dead with a glorified body. Here is someone whose opinion can be trusted. To John this risen Christ said, “Do not be afraid; I am the first and the last, and the living One; and I was dead, and behold, I am alive forevermore, and I have the keys of death and Hades “ (Revelation 1:17-18). Reliable information does not come to us by trying to peer behind the partially open curtain. God alone knows what really lies on the other side of the veil. And that is why we can do no better than study what the Bible has to say about the Great Beyond.

Erwin Lutzer

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy			1	Servings

INGREDIENTS

1 1/2	lb	Very lean skirt or bottom-round steak, cut 1/4-inch thick and trimmed of visible fat
1		Lime
4	lg	Garlic cloves, pressed through a garlic press
1	ts	Pequin quebrado or crushed red pepper flakes (up to 2)
2	ts	Vegetable oil
1/4	c	Brandy
4		(12-inch) flour tortillas (up to 6)
4		Romaine lettuce leaves, cut crosswise into 1-inch strips (up to 6)
		Salsa
		Chopped onions
		Chopped tomatoes
		Chopped fresh cilantro
		Sour cream
		Guacamole

INSTRUCTIONS

FOR SERVING (OPTIONAL
Cut the steak into 4 to 6 equal-size rectangles. Pound the steak pieces to
flatten them as thin as possible. Cut the lime in half and squeeze the
juice over both sides of each piece of steak. Stack the steaks on a plate
and let stand for about 30 minutes. Preheat the over to 250oF.
Place a large, well-seasoned, cash-iron skillet over high heat until very
hot (it should smoke.) At the same time, stack the tortillas, wrap in foil,
and place in the oven along with 4 to 6 dinner plates. Add the oil to the
skillet and quickly sear the meat on both sides. Add the brandy to the hot
skillet. Flame the meat by touching the brandy with a lighted match and let
the flames burn down. (Keep a large piece of foil or a skillet lid nearby
in case the flames rise too high. Just cover them until they subside.)
Top the warm tortillas with lettuce and pieces of steak. Garnish with
salsa, onions, tomatoes, cilantro, sour cream, and guacamole, if desired.
To serve, roll each tortilla around the mixture. Makes 4 to 6 fajitas.
>From Cooking With Regis & Kathie Lee with Barbara Albright Posted to TNT -
Prodigy's Recipe Exchange Newsletter  by JeannePie@aol.com on Apr 28, 1997

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