Texas-Style Beef Fajitas
Yield
6 servingsPrep
8 hrsCook
10 minReady
8 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beef, skirt steak
or flank steak |
* |
| ¼ | cup |
red wine
dry |
*
|
| ¼ | cup |
water
|
|
| 1 | tablespoon |
worcestershire sauce
|
|
| 8 | flour |
flour tortillas
warmed |
*
|
| 1 | x |
salsa
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beef, skirt steak
or flank steak |
* |
| 59 | ml |
red wine
dry |
*
|
| 59 | ml |
water
|
|
| 15 | ml |
worcestershire sauce
|
|
| 8 | flour |
flour tortillas
warmed |
*
|
| 1 | x |
salsa
|
*
|
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.
