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filled with grilled beef, onions, and peppers.
Directions
- Place the beefsteak into a glass baking dish or glass bowl.
- In a small bowl, combine
tomatoes, olive oil, lime juice, salt, black pepper, garlic salt, Worcestershire sauce, and honey.
(Note: add more or less salt and pepper according to taste.) Mix well and pour over the steak.
Cover and refrigerate at least two hours, turning the meat occasionally.
Remove steak from
dish and save the marinade mixture.
Grill the steak over medium-high heat for 10 to 12 minutes
for medium doneness.
Grill the onion slices and pepper strips (in tin foil if necessary to
prevent them from falling through grill grate) until they are tender.
In a small saucepan,
bring marinade mixture to a boil. Cook on high heat for two minutes; then reduce to a simmer and
cook for three minutes. Keep warm while preparing the fajitas. (Note: it is important that the
marinade be well cooked to prevent possible foodborne illness that could occur as a result of being
in contact with raw meat.)
Slice the steak across the grain, diagonally.
Place strips of
the steak, peppers, cilantro, and onions onto a warm tortilla and top with the cooked marinade
mixture.
Wrap the ingredients inside the tortilla.
Optional: add refried beans, guacamole,
sour cream, or cheese to the wrap if desired.
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