Fajitas

• 3 lb. beef flank, skirt or round steaks (cut 1/2-inch)
• 3 to 3 1/2 tsp. garlic salt
• 1 1/2 tsp. pepper
• 12 flour tortillas, warmed
• 3 large tomatoes, chopped
• 9 green onions, chopped
• guacamole
• dairy sour cream

1. Trim excess fat and gristle
2. from steaks.
3. Pound steaks to 1/4-inch thickness.
4. Place steaks
5. in plastic bag; sprinkle steaks with
6. lime juice, garlic salt
7. and
8. pepper.
9. Tie
10. bags securely and marinate in refrigerator 6 to
11. 8
12. hours
13. or overnight.
14. Drain marinade off steaks and discard marinade.
15. Broil steaks at medium to medium-high about 2 to 3 minutes per side. Carve against
16. the grain
17. into
18. thin
19. slices.
20. Serve steak in warmed
21. tortilla accompanied
22. by tomato, onion, guacamole and sour cream.

beef flank, garlic salt, pepper, flour tortillas, tomatoes, green onions, guacamole, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1084985 (may not work)