---------- Recipe via Meal-Master (tm) v8.04
       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
            Flour tortillas
            Pico de gallo
   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
   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
   Makes 8 servings.
   From ”Foods of the Sun"