| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Chunky Fajitas

1 cup soy sauce
1 cup Worcestershire sauce
1/4 cup pineapple juice
1 tablespoon lime juice
1/8 teaspoon salt
2 pounds flank or round steak
12 flour tortillas, warmed for accompaniment
ORTEGA Salsa - Thick & Chunky (Medium) for accompaniment
1 tomato, chopped for accompaniment
1 onion, chopped for accompaniment
Sour cream for accompaniment

1. Preheat barbeque grill.
2. In a large bowl combine soy sauce, Worcestershire sauce, pineapple juice, lime juice, and salt; mix well.
3. Dip steak in the marinade. Grill over very high heat, until done, about 6 to 8 minutes. Baste frequently.
4. Slice into thin strips then serve with flour tortillas, salsa, tomato, chopped onion, and sour cream.

Makes 8 servings.

Note: Because of the short grilling time marinade should be spooned (not brushed) over meat since the meat is only partially cooked until the end of grilling. If you want to use any remaining marinade as a table sauce bring marinade to a boil before serving.

Recipe is the property of Nestlé® and Meals.com, used with permission.

h