Beef Fajitas
By: Leah Rodrigues
Published: Sunday, December 27, 2009 - 12:32am

Ingredients




1 cup beer or beef stock
2 1/2 pounds skirt steak, or better cut beef if preferred
12 flour tortillas
1 lg. onion, sliced thin
2 lg. firm tomatoes, cut in wedges
1 lg. green bell pepper, sliced
2 cups grated cheese
1/2 cup oil
1/2 cup red wine vinegar
2 tablespoons Worcestershire sauce
2 cloves garlic
1 teaspoon oregano
1/2 teaspoon basil
1 teaspoon whole peppercorns
2 tablespoons honey
Salt and Pepper to taste
Fresh Salsa
Guacamole

Preparation

1 Combine beer, oil, vinegar, Worcestershire sauce, garlic, oregano, basil, peppercorns and honey in a large non-metallic bowl or pan. Add steak and toss well. Marinate 24-48 hours covered in the refrigerator. Toss several times during marination. 2 Brush vegetables with oil and season to taste. Place in foil or in vegetable grill rack. Grill vegetables. Remove peppercorns and garlic from meat. Grill steaks over very hot fire 4-6 inches from heat, 3-4 minutes per side. Do not overcook. Cut steaks in thin strips, across the grain. Warm tortillas. 3 To serve, place a portion of the meat strips down the center of each tortilla. Top [with salsa, vegetables, grated cheese, guacamole and fold in half. Children enjoy making their own at the table.

About


For a smokier flavor add 1 Tablespoon cumin to the marinade