Beef Fajitas

Photo: flickr user Jake of 8bitjoystick.com

Ingredients

1 cup beer or beef stock

2 1/2 pounds skirt steak, or better cut beef if preferred

12 flour tortillas

1 lg. onion, sliced thin

2 lg. firm tomatoes, cut in wedges

1 lg. green bell pepper, sliced

2 cups grated cheese

1/2 cup oil

1/2 cup red wine vinegar

2 tablespoons Worcestershire sauce

2 cloves garlic

1 teaspoon oregano

1/2 teaspoon basil

1 teaspoon whole peppercorns

2 tablespoons honey

Salt and Pepper to taste

Fresh Salsa

Guacamole

Preparation

Combine beer, oil, vinegar, Worcestershire sauce, garlic, oregano, basil, peppercorns and honey in a large non-metallic bowl or pan. Add steak and toss well. Marinate 24-48 hours covered in the refrigerator. Toss several times during marination.

Brush vegetables with oil and season to taste. Place in foil or in vegetable grill rack. Grill vegetables. Remove peppercorns and garlic from meat. Grill steaks over very hot fire 4-6 inches from heat, 3-4 minutes per side. Do not overcook. Cut steaks in thin strips, across the grain. Warm tortillas.

To serve, place a portion of the meat strips down the center of each tortilla. Top [with salsa, vegetables, grated cheese, guacamole and fold in half. Children enjoy making their own at the table.