Texas-style Beef Fajitas

Let us consider what regard we ought to have to our own duty and to the grace of God. Some would separate these things as inconsistent. If holiness be our duty, they would say, there is no room for grace; and if it be the result of grace there is no place for duty. But our duty and God’s grace are nowhere opposed in the matter of sanctification; for one absolutely supposes the other. We cannot perform our duty without the grace of God; nor does God give His grace for any other purpose than that we may perform our duty!

John Owen

CATEGORY	CUISINE	TAG	YIELD
Meats		Meat, Picnic & ba	4	Servings

INGREDIENTS

1	lb	Skirt steak, or flank steak
1/4	c	Dry red wine
1/4	c	Water
1	T	Worcestershire sauce
8		Flour tortillas, warmed
		Salsa

INSTRUCTIONS

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@STARNETINC.COM>

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 31 Calories From Fat: 1 Total Fat: <1g Cholesterol: 0mg Sodium: 601.8mg Potassium: 316.4mg Carbohydrates: 6.7g Fiber: 1.5g Sugar: 3.3g Protein: 1.4g