Texas Fajitas

Yield: 6 servings

Ingredients

Fajitas

• 2 (1 1/4 pound) skirt steaks, trimmed of membrane and fat
• 16 to 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 or 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

Instructions

1. Place the meat in a Pyrex dish.
2. Combine all the marinade ingredients in a bowl, mixing well and then pour over the steaks.
3. Refrigerate the meat for 6 to 24 hours, turning occasionally.
4. Remove the meat from the refrigerator and drain off the marinade.
5. Bring the steaks to room temperature.
6. On an outdoor grill, grill meat to medium-rare.
7. Cut the steaks diagonally through the grain, into finger length strips.
8. Serve meat on a platter with tortillas and serving bowls of salsa and guacamole.