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    Fiesta Fajitas


    Source of Recipe


    San Diego Union Tribune

    List of Ingredients




    1-1/2 pounds beef skirt steak or flank steak
    1 dozen flour tortillas
    1 avocado, sliced
    1 cup sour cream

    MARINADE

    1/2 cup red wine vinegar
    1/2 cup lemon juice
    1/4 cup vegetable oil
    4 large cloves garlic, crushed
    1 large onion, sliced
    1 (7-ounce) can whole green chiles, sliced lengthwise
    1 tablespoon Worcestershire sauce
    1 teaspoon dried oregano
    1/2 teaspoon black pepper
    Salt and pepper, to taste

    Recipe



    Place the steak in large glass baking dish. Mix the marinade ingredients and pour over the steak. Cover and refrigerate at least 8 hours and no longer than 48 hours, turning once.

    Remove the onions from the marinade and wrap them in aluminum foil. Place onions and steak on grill. Grill steak 4 inches above medium-hot coals 5 minutes on each side for rare, longer if desired. Remove steak and onions from grill. Meanwhile, heat tortillas in oven, wrapped in foil, or in microwave, covered with a damp paper towel.

    To serve, cut steak against grain into thin slices. Place about 2 slices steak and some onions on each tortilla. Serve with avocado and sour cream.

 

 

 

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