DC E2:1

Fajitas

I have my own little twist on fajitas. It's a combination of things I learned from hero Alton Brown and experimentation. The result is a tasty creation that tempts the pallet.

My recipe uses a half of a flank steak and it feeds one person with a little left over, so if you have more folks stopping by I suggest using a full flank steak (or more) and scaling up.

Steak

Marinade:

You can let the meat marinate overnight or just for a short time, you decide.

1/2 Cervasa Pacifico - Dos Exes is okay and even Corona will do.

A couple shots of Worcestershire sauce - (2-4 or more ifin you want).

2-4 Lime wedges squeazed and then thrown in - don't you dare use anything but fresh lime, you savage.

Garlic - I love garlic, so I add a lot. You can decide what you want, but the minimum I suggest is 1-2 cloves.

On The Grill:

Each side should be grilled for about 5 minutes (a little more for larger cuts of meat). Make sure to sprinkle both sides liberally with garlic salt, pepper, and chili powder before going on the grill.

Guacamole

3 Medium Avocados

1/2 Red Onion - Chopped

1 Lemon and 1 Lime - I cut these into wedges so that I could add just the amount that I wanted to taste.

3-4 T Salsa - I used Newman's Own because I like the taste, but you can use whatever brand you like, as long as it is chunky like pico de gallo.

You listen to the ol' porkchop express

Cinco De Mayo

Fajitas

Steak

Guacamole