Texas-Style Beef Fajitas

Directions

Place the meat in a shallow glass or non-reactive dish.

Combine the wine, water and worcestershire sauce; pour over the steak.

Cover and refrigerate overnight, turning the meat occasionally.

Drain steak, reserving marinade.

Pat the steak dry with paper towelling.

Grill directly over hot coals for 8 to 10 minutes, turning once after 4 minutes.

Baste occasionally with the marinade.

To serve, slice the meat very thinly across the grain.

Serve in warmed tortillas with salsa.