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Title: Bubba's Fajitas
Categories: Mexican Beef Poultry
Yield: 6 Servings
| 1 | lb | Beef skirt steak |
| 1 | Clove garlic, chopped | |
| 1 | ts | Cumin |
| 1 | tb | Chopped fresh cilantro |
| 1/3 | c | Worcestershire sauce |
| 1/4 | c | Soy sauce |
| 1 | ts | Liquid smoke |
| 1 | Med. onion, sliced into rings | |
| Juice from 1 lg. lime | ||
| Pepper to taste | ||
| Green and yellow peppers |
Trim fat from steak. Pound lightly to tenderize. Place meat in non-metallic container. Top with onion rings. Combine remaiing ingredients (except green and yellow peppers). Pour over meat and onions. Cover and refrigerate overnight.
Next day, remove the meat from marinade and reserve marinade. Separate the meat and onions. Place meat on grill, basting often with the marinade and turning often to prevent charring. Do this on the grill! It's not the same in the broiler. Meanwhile, saute' the onions in butter with a green and yellow pepper, sliced into strips. When the meat is done, slice it into very thin slices, cutting across grain.
Serve with homemade refried beans, mexican rice, guacamole, salsa, sour cream, grated cheddar, your sauteed vegies of course and warm flour tortillas to hold it all together.
Note: This is also excellent with chicken!
Serves: 2-4 From: Michael Grosz (VBFF60A) - Prodigy Posted by: Debbie Carlson - Cooking Echo
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