50+ Friends Club Cookbook
Meat and Wild Game

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TexMex Beef Fajitas

From the Kitchen of: Aunt Sadie

Makes 6 servings

1/2	c.	Sweet & Tangy Steak Sauce
1/4	c.	Lime Juice
1	1 1/2 lb.	Boneless Beef Sirloin Steak
1	med.	Onion, sliced thinly
2	Red, Yellow or Green Peppers, cut into strips	One 11 3/4"x1 1/4" foil broiler pans
1	Tbsp.	Olive Oil
1/2	tsp.	coarsely ground Black Pepper
6		Flour Tortillas, warmed

• In a small non-metal bowl, combine steak sauce and lime juice. Use 1/4 c. steak sauce mixture to marinate steak for about 1 hour in refrigerator. Reserve remaining steak sauce mixture.
• Place onion and peppers in one broiler pan. Toss with 1/4 c. steak sauce mixture, oil and black pepper. Cover with second foil pan to form packet. (Invert one broiler pan over filled broiler pan, overlapping slightly. Fold top of one short end down over bottom to seal. Fold bottom of other end up to seal.)
• Place on grill over medium heat and cook 15-18 minutes or until vegetables are tender. Meanwhile, remove steak from marinade and discard marinade. Grill steak over medium-high coals alongside vegetable packet for 8-10 minutes per side or to desired doneness.
• Thinly slice steak and add to vegetable mixture. Add remaining steak sauce mixture, tossing to coat well. Serve warm with warmed flour tortillas. Serve with chunky salsa, sour cream, and grated Monterrey Jack Cheese. Roll up in tortilla.