Fajitas with Pico de Gallo
From the Manassas Gourmet Club Dinner"South of the Border" 6 servings
Ingredients
  • 11lb Flank Steak
  • 3/4C Fresh Lime Juice
  • 1/2C Fresh Squeezed Orange Juice
  • 1/4C Tequila
  • 1/4C Vegetable Oil
  • 4Cloves Garlic
  • 3 Green Onions, minced
  • 1tsp Salt
  • 1tsp Worcestershire Sauce
  • 3/4tsp Paprika
  • 1/2tsp Pepper
  • 12 8" Tortillas
  • Pico de Gallo
  • 2C Shredded Monterey Jack or Cheddar Cheese (8 oz)
Instructions
  1. Trim and discard excess fat from steak.
  2. Place steak in a large shallow dish
  3. Combine juices, tequila, oil, garlic, green onions, salt, Worcestershire sauce, paprika and pepper stirring well
  4. Pour marinade over meat, cover and refrigerate for 24 hours, turning occasionally.
  5. Remove steak from marinate, reserving marinade
  6. Grill steak over hot coals 4 - 5 minutes on each side to desired doneness. Baste frequently with marinade
  7. Slice steak diagonally across the grain into thin slices
  8. Wrap tortillas in foil and bake at 325 for 15 minutes or until heated through.
  9. Divide meat evenly on tortillas
  10. Top each with Pico de Gallo and cheese
  11. Serve with remaining Pico de Gallo