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Border Fajitas for 2

Border Fajitas for 2

12 ounces beef skirt steak
1/4 teaspoon lemon pepper, to taste
1/8 teaspoon garlic powder, to taste
1/4 cup soy sauce
1/2 cup pineapple juice
1/4 cup crushed pineapple
3 teaspoons liquid smoke
3 tablespoons Worcestershire sauce
2 ounces tomato sauce
8 ounces beer
1/2 cup sliced onions
9 warm flour tortillas

Wrap steak in plastic wrap, pound to tenderize. Rub with lemon pepper and garlic powder. Sprinkle liberally with soy sauce. Combine pineapple juice, pineapple, liquid smoke, Worcestershire sauce, tomato sauce, and beer. Pour over steak. Cover and chill for 4-24 hours. Remove from the marinade. Cut into thin strips. Place into a stainless steel skillet. Cover with sliced onions. Cook over a mesquite fire (away from direct flame). Serve hot, with warm flour tortillas to the side.
Makes 2 Servings.

posted by Kate @ 3:37 PM