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Title: Grilled Fajitas
Categories: Beef, Mexican
Yield: 1 Batch

2 Onions; sliced
4 lb Fajitas (separate recipe)

Leave fajitas whole or butterfly; pound with a knife or meat mallet to
tenderize--marinate with your choice of marinade. Cut into steak size
pieces, so they can go straight from the grill to your plate. Cut at a
sharp diagonal to the grain of the meat. Spread the fajitas evenly on
an extremely hot grill and place slices of onions on top. Grill for 5
to 6 minutes on a side for medium rare--about 10 minutes for
well-done. For best taste grill over an open mesquite fire. Serve
with hot tortillas, and any accompaniment you prefer.

Recipe by South of the Border Tex-Mex Cookin by Les Blair, 1995

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