Barbecue fajitas PDF Print E-mail

Barbecue Fajitas

1 tomato, chopped
1/4 cup chopped onion
1/4 cup green bell pepper, chopped
2 tablespoons green chiles, drained
3/4 cup barbecue sauce
1/4 cup lime juice
2 tablespoons Worcestershire sauce
2 tablespoons tequila
1/2 teaspoon ground cumin
2 pounds flank steak
Flour tortillas
Sour cream

Combine tomatoes, onions, peppers and chiles; mix well. Chill.

Combine barbecue sauce, lime juice, Worcestershire sauce, tequila and cumin; mix well. Pour over steak. Cover. Marinate in refrigerator several hours or overnight.

Drain, reserving marinade. Grill uncovered 10 to 15 minutes or to desired doneness, brushing frequently with marinade and turning occasionally. Carve across grain into thin slices.

Serve with tomato mixture, tortillas and sour cream.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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