Texas Fajitas

2 (1 1/4 pound) skirt steaks, trimmed of membrane and fat
16-20 flour tortillas, warmed

Marinade:
1 cup bottled herb and garlic or Italian salad dressing
12 ounces beer
1 large onion, minced
Juice of 3-4 limes
3 tablespoons chili powder
2 tablespoons minced, fresh cilantro
2 tablespoons lemon pepper
1 tablespoon Worcestershire sauce
2 tablespoons ground cumin
1 1/2 teaspoons garlic powder
1 teaspoon cayenne
1 bay leaf

Accompaniments:
Mild or medium salsa
Guacamole

Place the meat in a Pyrex dish.

Combine all the marinade ingredients in a bowl, mixing well and then pour over the steaks. Refrigerate the meat for 6 to 24 hours, turning occasionally. Remove the meat from the refrigerator and drain off the marinade. Bring the steaks to room temperature.

On an outdoor grill, grill meat to medium-rare.

Cut the steaks diagonally through the grain, into finger length strips.

Serve meat on a platter with tortillas and serving bowls of salsa and guacamole.

Serves 6.