Grilled Steak Fajitas
1 flank steak, 1 1/2 pounds
1 large onion, cut into wedges
1 mes. green pepper, julienned
1 (4-oz) can chopped green chilies
1/2 c. lemon juice
1/2 c. cider or red wine vinegar
1/2 c. vegetable oil
4 garlic cloves, minced
1 T. worchestershire sauce
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. pepper
12 flouor tortillas, 6 inches
1 me. avocado, peeled and sliced, optional
sour cream optional
Place steak in a shallow glass container or large resealable plastic bag. Place onion and green pepper in another container or bag. Combine chilies, lemon juice, vinegar, oil, garlic, worchestershire sauce, oregano, salt and pepper.
Pour 1/1/2 cups over the meat. Pour remaining marinade over vegetables. Cover and refrigerate overnight. Drain meat and vegetables, discarding marinade. Grill steak, covered over medium-hot heat for 10 minutes on each side or until meat reaches desire doneness, for rare, a meat thermometer should read 140 medium 160, wll-done, 170. Meanwhile, cut 2 pieces of heavy-duty foil into 18 x 2 inch rectangles. Wrap Tortillas in 1 piece and vegetables in the other: seal foil tightly. Grill, covered, over indirect heat for 5-7 minuts, turning occasionally. Cut steak into 1/8 inch slices across the grain, place on tortillas. Top with vegetables and roll up. Serve with avocado and sour cream, if desired. Yield 6 servings.