Recipes:
Grilled Beef Fajitas
INGREDIENTS
* 3 pounds beef skirt steak, trimmed
* 12 ounces beer or lemonade
* 1/2 cup vegetable oil
* 1 medium onion, chopped
* Juice of 2 limes (about 1/3 cup)
* 4 garlic cloves, crushed
* 2 tablespoons Worcestershire sauce
* 1 bay leaf
* 1 tablespoon chili powder
* 1 teaspoon ground cumin
* 8 large flour tortillas
* 2 limes, cut into wedges
* 1 cup sour cream
**SERVES:** 6
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MAKE AHEAD
You can roll the fajitas 1 hour ahead. Wrap loosely in foil; keep warm in a very low oven.
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VARIATION
Serve these great wraps with grilled red or green bell pepper strips, grilled onion rings and chopped jalapeños.
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DIRECTIONS
**1.** Preheat grill or broiler. Pierce steak in several places. Combine beer, oil, onion, lime juice, garlic, Worcestershire sauce, bay leaf, chili powder and cumin in a large resealable plastic bag.
**2.** Add steak to bag; turn to coat. Grill steak over low heat for 7 minutes on each side for medium. Remove steak; let stand for 10 minutes.
**3.** Meanwhile, preheat oven to 350°F. Wrap tortillas in foil; heat in oven until warm, about 10 minutes.
**4.** Slice steak diagonally across the grain. Arrange on a serving platter with lime wedges and tortillas. Serve sour cream alongside.
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Make It Quicker
* For a quick and easy way to warm tortillas, seal them in a plastic bag with a slightly damp paper towel. Microwave on MEDIUM-LOW for about 1 minute.
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