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Fajitas

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1 skirt steak (about 2 1/2 pounds)
1 cup Coca-Cola
2 teaspoons mesquite smoke seasoning
2 teaspoons fajita seasoning
flour tortillas

Trim steak of excess fat and membrane. Marinate steak in Coke, mesquite seasoning and fajita seasoning for 3 to 4 hours or overnight. Grill over high heat to desired doneness. Slice thinly across the grain and serve on flour tortillas with guacamole and pico de gallo. - - - - - - - - - - - - - - - - - - NOTES : These fajitas are a little different than those found in the typical Mexican restaurant franchise. Instead of meaning anything pan-fried with peppers, onions and tomatoes, it refers to the true meaning of fajita. The meat is grilled and served on flour tortillas with guacamole and pico de gallo. I've made this recipe several times. I like the results. In fact, I think I'll head straight for the store and get some skirt steak.

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
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