Barbecued Carne Asada

The secret to this recipe is
in the marinade!

Marinade

  1 cup lime juice (fresh is best! )
1/2 cup vegetable juice cocktail 
1/4 cup chopped onion 
  1 TBS snipped fresh parsley or
  1 tsp dried parsley flakes 
  2 cloves garlic, minced 
1/2 tsp salt 
1/4 tsp pepper

1 (1 1/2 pound) skirt steak )fajitas) beef flank steak
2 poblano red or green peppers, cut into thin strips 
1 large onion, thinly sliced 
1 tablespoon butter 

12 (8-inch) flour tortillas 
3/4 cup salsa 
3/4 cup prepared guacamole

To make the marinade, in a medium bowl whisk 
together all marinade ingredients. 

Place steak in a resealable plastic bag set 
into a shallow dish. 

Pour marinade over steak; close bag. 

Marinate in the refrigerator for 3 to 4 hours, 
turning bag occasionally to distribute marinade.

Meanwhile, cut an 18-inch square of heavy-duty 
aluminum foil. 

Place peppers and sliced onion in center of foil. 

Dot with butter. 

Bring up 2 opposite edges of foil and, leaving 
a little space for expansion of steam, tightly 
seal top, then each end. 

Remove steak from marinade, reserving marinade. 

Place steak in center of cooking grate. 

Grill 10 to 15 minutes for rare or 15 to 19 
minutes for medium, turning and brushing with 
RESERVED marinade once halfway through grilling 
time. 

Place foil packet of vegetables on the cooking 
grate beside steak during the last 10 minutes 
of grilling time.

Wrap tortillas in heavy-duty aluminum foil; 
place on cooking grate beside steak during the 
last 5 minutes of grilling time. 

Turn tortilla packet once halfway through grilling. 

Slice steak diagonally across the grain into thin 
slices. 

Serve in tortillas with peppers and onions, salsa, 
and guacamole.

Makes 6 servings.



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