Just about the best 'finger
food' one could hope for these hearty fajitas include thin slices
of steak, grilled to perfection and bundled with tomato, onion
and avocado and bound with a zesty sauce.
Fajitas
3 pounds chuck steak,
trimmed of fat and gristle
2 tablespoons crushed cloves garlic
1/4 cup lime juice
1/4 cup honey
1 tablespoon soy sauce
1 tablespoon water
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 avocado, mashed
2 teaspoons fresh lime juice
12 flour tortillas, fajita size or medium
Picante sauce for accompaniment
1 tomato, chopped for accompaniment
1 onion, chopped for accompaniment
Day One: Combine garlic,
lime juice, honey, soy sauce, water, salt and pepper in a shallow
13 x 9 x 2-inch glass dish. Place steaks into pan; marinate steak
overnight.
Day Two: Preheat grill;
grill over hot coals for 15 to 20 minutes, turning periodically.
Do not overcook.
Remove from grill, slice
into even slices. Stir lime juice into avocado, distributing
evenly.
Serve sliced meat with
tortillas, picante sauce, chopped tomato, chopped onion and mashed
avocado.
Makes 12 servings.
Cooking Tip: Lightly warm the tortillas in
a low oven for about 5 minutes before using.
