Recipe - Bubbas Fajitas

MICHEAL GROSC
1 pound Skirt steak
1 cup Garlic; chopped
1 teaspoon Cumin
1 tablespoon Cilantro; chopped fresh
1/3 cup Worcestershire sauce
One fourth cup Soy sauce
1 teaspoon Liquid smoke
1 md Onion; cut or sliced up in rings
Lime juice; 1 small or 2
Pepper ; to taste.

Trim fat from steak. Pound lightly to tenderize. Place meat in nonmetallic
container. Top with onion rings. Combine remaining ingredients. Pour over
meat and onions. Cover and refrigerate overnight.

Next day remove the meat and onions, reserving the marinade. Separate the
meat and onions. Place meat on grill, basting often with the marinade and
turning often to prevent charring. You gotta do this on a grill it's not
the same in a broiler. Meanwhile, saute the onions in butter. When the
meat's done, slice it into strips, cutting across the grain.

Serve with homemade refried beans, Mexican rice, guacamole, picante sauce
or salsa, sour cream, grated cheddar, and of course, warm flour tortillas.
Bubba uses handmade tortillas he gets from a nearby restaurant. They're
much better than store bought.

(Hint: I like this recipe is even better with chicken, but don't tell Bubba
I said that, 'cause he thinks real men eat beef, and only sissies eat
chicken!) ...Bill/Dallas...04/22 05:25 CST FROM:

Posted to MMRecipes Digest V4 #148 by Steve & Sharon Mehl
skmehl@idir.net on May 28, 1997