Southwest Steak Fajitas
|1/2 cup lime juice|
|1/2 cup tequila|
|1 Tbsp DLM Worcestershire Sauce|
|1 tsp hot sauce|
|1 tsp chopped fresh cilantro|
|1/2 tsp ground cumin|
|1/2 cup Vera Jane's Extra-Virgin Olive Oil|
|2½ lbs DLM Natural Beef Skirt , Flat Iron Steak, or Sirloin Steak|
|2 green peppers, sliced in strips|
|1 red pepper, sliced in strips|
|2 sweet onions, sliced in thick wedges|
|4 Italian plum tomatoes, split|
|2 Tbsp Vera Jane's Extra-Virgin Olive Oil|
|8 flour tortillas|
|Guacamole and/or sour cream (if desired)|
Combine the ingredients for the marinade in the order given. Place Beef Skirt or Flat Iron Steak in a plastic storage bag, add marinade, and seal. Refrigerate for 24 hours, turning occasionally.
Grill the steak (about 3-4 minutes per side). Slice the steak on the diagonal.
Toss the vegetables in the olive oil. Grill the peppers and onions until slightly crunchy and the tomatoes until slightly charred. Grill the flour tortillas until warm.
To serve: Fill the tortillas with the steak, vegetables, guacamole, and sour cream, if desired.
Makes 8 servings