2 pounds beef skirt steaks
2/3 cup naturally brewed soy sauce
1/4 cup lime juice
10 flour tortillas
sour cream
sauté‚ed peppers and onions
2 medium red onions -- peeled and
- sliced 1/4-inch
1 red bell pepper -- cut into
- 1/4-inch strips
1 green bell pepper -- cut into
- 1/4-inch strips
1 tablespoon vegetable oil
2 tablespoon bottled teriyaki marinade
-- and sauce
Instructions:
Cut steak into slices 1/8- to 1/4-inch thick and 4- to 5-inches long;
place in a large shallow pan. Mix soy sauce and lime juice in a small
bowl and pour over the meat. Turn meat to cover well with the marinade.
Marinate for 15 minutes, turning meat over once. Meanwhile, prepare
grill for cooking with mesquite or regular charcoal. Stack tortillas
and wrap in aluminum foil. Grill meat about 4 inches from hot charcoal
about 3 minutes on each side for medium-rare. Heat tortillas on grill
(or in a 325F oven) until warm. To assemble fajitas, place some meat,
Sauté‚ed Peppers and Onions, and sour cream in a tortilla and wrap.
(Or, serve meat, vegetables, sour cream, and tortillas separately.)
Sauté‚ed Peppers And Onions: Heat oil in a large skillet over high
heat. Sauté‚ onions and peppers for 2 minutes. Drizzle teriyaki sauce
evenly over vegetables; toss to combine. Remove from heat. Woman's
Day MEALS IN MINUTES August 1985 P70
