| Beef Fajitas 1 (1½ to 2 pounds) beef flank steak 1 (16-ounce) jar Salsa 1/4 cup Worcestershire sauce 2 tablespoons lime juice 1 tablespoon vegetable oil 2 teaspoons firmly packed brown sugar 2 cloves garlic, minced 2 large onions, cut into ½-inch slices 1 small green bell pepper, quartered 1 small red bell pepper, quartered Warm flour tortillas (7-inch) Refried Beans Guacamole Fresh cilantro leaves 1. Place steak in shallow glass baking dish. In small bowl, combine salsa, Worcestershire sauce, lime juice, oil, brown sugar and garlic. Mix well. Pour over steak. 2. Cover; refrigerate at least 4 hours or overnight, turning occasionally. 3. Remove steak from salsa mixture; reserve mixture. Over medium-hot coals, grill steak, onions and peppers 10 minutes for medium-rare doneness and until vegetables are tender and lightly charred, turning occasionally. 4. In small saucepan, bring salsa mixture to a boil; boil 2 minutes. Set aside. Thinly slice steak diagonally across grain. Cut peppers into strips. Serve steak, peppers and onions wrapped in warm tortillas with salsa mixture, beans, guacamole and cilantro. |
