Texas-style Beef Fajitas
| 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)
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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