Instructions:

Austin Fajitas

Source: Braniff Destination, October 1986 - An American Gumbo cookbook

1 1/4 to 1 1/2 pounds skirt steak
1/2 can beer
1/2 cup cooking oil
1 onion, thinly sliced
Juice of 1 lime
1 dried red pepper, crushed
1 clove garlic, pressed
Freshly ground pepper to taste

Make a marinade of all the ingredients and marinate the steak, covered, ,in the refrigerator for about 1 hour. Meanwhile, start a charcoal fire outside.

When meat is ready to be cooked, slice it into about 6-inch pieces and grill quickly, turning once, no more than 3 to 4 minutes per side. Cut on the diagonal into thin strips and fold into a warm flour tortilla with sour cream, guacamole and salsa.

Makes 4 servings.