Name: Tortuga's Fajita - Austin, Texas
Ingredients: 3 lb Skirt Steak; 2 Large Yellow Onions; 2 tb Vegetable Oil; 16 Flour/Whole Wheat Tortillas; 2 tb Garlic, Minced; PICO DE GALLO; 1/2 c Fresh Cilantro, chopped; 2 Scallions, chopped(Grn.Onion; 2 c Grated Cheese; Lime Juice; 1 tb Ground Black Pepper; 2 Large Tomatoes, chopped; 1 ts Garlic, minced

[The preacher's] aim, rather, will be to stand under Scripture, not over it, and to allow it, so to speak, to talk through him, delivering what is not so much his message as its. In our preaching, that is what should always be happening. In his obituary of the great German conductor, Otto Klemperer, Neville Cardus spoke of the way in which Klemperer 'set the music in motion,' maintaining throughout a deliberately anonymous, self-effacing style in order that the musical notes might articulate themselves in their own integrity through him. So it must be in preaching; Scripture itself must do all the talking, and the preacher's task is simply to 'set the Bible in motion.'

J.I. Packer

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Mexican	Fajitas, Hot, Mexican, Main dish	8	Servings

INGREDIENTS

3	lb	Skirt Steak
2		Large Yellow Onions
2	tb	Vegetable Oil
16		Flour/Whole Wheat Tortillas
2	tb	Garlic, Minced
		PICO DE GALLO
1/2	c	Fresh Cilantro, chopped
2		Scallions, chopped(Grn.Onion
2	c	Grated Cheese
		Lime Juice
1	tb	Ground Black Pepper
2		Large Tomatoes, chopped
1	ts	Garlic, minced

INSTRUCTIONS

<1> Combine marinade ingredients in a large glass baking dish.
<2> Peel the fatty membrane from both sides of the skirt Steak. This
requires a very sharp knife.  Add meat to marinade and marinate for at
least 4 hours, preferably overnight. Keep it in the fridge if you marinate
overnight.
<3> Make the PICO DE GALLO: combine all of the ingredients in a small
serving bowl.
<4> Slice the yellow onions into 1/4" slices, and cut each slice into a
semicircle.  Grill the meat until it is cooked slightly less than the way
you like it. Meanwhile, saute' the onions in th eoil until they are soft.
Use a large frying pan that will have enough room for the meat later.
<5> After removing the meat from the grill, slice it into strips that are
cut acrosss the grain.  The strips should be 3-4 inches long and 1/4 inch
thick. Add the strips to the onions in the pan, and fry for another minute
or two.
<6> Place on the table the pan full of meat, the bowl of pico de gallo, a
basket with the tortillas, a bowl with the guacamole, and a bowl with the
grated cheese. You amy wish to provide picante sauce in addition.
<7> Each person makes their own fajita by taking a tortilla, spooning
some of the meat onto it, then adding their choice of each of the other
ingredients in whatever combination they want.
TIME : 45 mins preparation, several hours marinatying, 10 minutes cooking.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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