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Title: Citrus-Tequila Fajitas
Yield: 4 Servings

Ingredients

     12 oz beef flank steak
      3 tb frozen orange juice
           -concentrate; thawed
      3 tb tequila or water
      2 tb lime juice
      1 ts gingerroot; grated
    1/2 ts dried oregano; crushed
    1/8 ts salt
    1/8 ts ground red pepper
      1    clove garlic; minced
      8 sm corn
           or four 8 to 10-inch flour
           -tortilla
    1/2    of red or yellow sweet
           -pepper; cut into strips
    1/2    of small onion; sliced and
           -separated into
           fresh chili peppers; sliced
           -(optional)

Instructions

Score meat by making shallow cuts at 1-inch intervals diagonally across
steak in
a diamond pattern. Repeat on the other side. Place meat in a plastic bag
set in
a shallow dish.

For marinade, stir together orange juice concentrate, tequila or water,
lime
juice, gingerroot, oregano, salt, ground red pepper, and garlic. Pour over
meat
in bag. Close bag. Marinate 30 minutes at room temperature or in the
refrigerator up to 4 hours, turning bag occasionally.

Drain meat, reserving marinade. Place meat on the unheated rack of a
broiler
pan. Broil meat 3 inches from the heat for 12 to 14 minutes or until
desired
doneness, turning once. (Or, grill meat on an uncovered grill directly over
medium coals for 12 to 14 minutes or until desired doneness, turning once.)
Thinly slice meat diagonally across the grain.

To warm tortillas, wrap in foil. Place beside broiler pan or on grill rack
for
the last 8 minutes of cooking meat.

Meanwhile, pour reserved marinade into a small saucepan. Stir in sweet
pepper
strips and onion. Bring to boiling; reduce heat. Simmer, uncovered, for 3
to 5
minutes or until vegetables are tender.

To serve, immediately fill warmed tortillas with beef. Using a slotted
spoon,
spoon pepper-onion mixture over beef. If desired, sprinkle with chili
peppers.
Roll up fajitas.

Servings: 4

Cuisine:
"Mexican"
S(Better Homes&Gardens):
"BH&G Kitchen on 10 May 2000"
Copyright:
"Meredith Corporation"

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Per serving: 180 Calories (kcal); 2g Total Fat; (9% calories from fat); 6g
Protein; 40g Carbohydrate; 0mg Cholesterol; 94mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0
Fat;
0 Other Carbohydrates

NOTES : Scoring and marinating tenderizes flank steak, a naturally lean cut
of
meat, without chemical tenderizers.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: Better Homes and Gardens Online

Preparation Time: 0:00

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