Title: Sizzling Beef Fajitas
Categories: Mexican, Beef
Yield: 8 servings

4 cl Garlic, minced
1 tb Lime juice
1/3 c Worcestershire or soy sauce
4 Serrano chilles, stemmed
-And minced
1/4 c Apple cider vinegar
14 cn Beef broth
2 tb Safflower oil
2 Yellow or white onions,
-Thinly sliced
2 Bell peppers, thinly sliced
4 Limes, cut in half
1 c Sour cream
3 lb Skirt steak, 1/2 inch thick

————————-MARINADE————————-
Flour tortillas
Pico de gallo
Guacamole

Originally from: “Austin American=Stateman, May 24,
1990 Sizzling Beef Fajitas

At least 3 hours before grilling the meat, trim it to
remove all fat and gristle. For skirt steak, use a
flat metal pounder to tenderize. {This is needed
because of the short marinading time.} Put the meat in
a shallow glass dish or plastic bag. Combine the
marinade ingredients. Marinate for about 3 hours in
refrigerator.

About 45 minutes before serving, clean the grill
surface and rub it with an oil dampened cloth. Preheat
the grill for about 30 minutes. Remove the meat from
the marinade. Sprinkle the meat and salt and pepper
and place it on the grill. Baste with marinade, grill,
then turn, baste again and grill until medium rare,
about 5-6 minutes in all, or until desired doneness.
Remove, cover with foil and keep warm.

Heat 2 TBSP oil in a cast-iron skillet over
medium-high heat. Add the onions and cook until
browned, but still crisp. Remove and add bell peppers.
Saute about 2 minutes and add onions. Remove the
skillet from the heat.

Preheat the oven to 450 degrees F. Wrap the tortillas
or pita breads in foil and heat until warm, 8-10
minutes. {Or zap ‘em in a microwave for 15 to 25
seconds per tortilla, depending on your microwaves
strength. Or grill ‘em on the coals for a few seconds,
or in another cast iron skillet for a few seconds.}

Cut the beef across the grain into strips about 1/4
inch thick. Reserve all the juices. Put the skillet
back on high heat long enough to get hot, then add the
meat. It will sizzle. Turn immediately, then put the
onions and peppers on top. Pour the reserved juices on
top to create a sizzle. (For an even more dramatic
sizzle, you can drizzle the meat and onions with 2
TBSP oil instead of the reserved juices.) Carry the
skillet immediately to the table. Sqeeze lime juice on
top. To serve, use tortillas to enclose meat strips,
peppers, onions, pico de gallo, guacamole, and sour
cream.

Makes 8 servings.

From ”Foods of the Sun"

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