Fajitas - cooking recipe

Ingredients

3 lb. beef flank, skirt or round steaks (cut 1/2-inch)
3 to 3 1/2 tsp. garlic salt
1 1/2 tsp. pepper
12 flour tortillas, warmed
3 large tomatoes, chopped
9 green onions, chopped
guacamole
dairy sour cream

Preparation

Trim excess fat and gristle
from steaks.
Pound steaks to 1/4-inch thickness.
Place steaks
in plastic bag; sprinkle steaks with
lime juice, garlic salt
and
pepper.
Tie
bags securely and marinate in refrigerator 6 to
8
hours
or overnight.
Drain marinade off steaks and discard marinade.
Broil steaks at medium to medium-high about 2 to 3 minutes per side. Carve against
the grain
into
thin
slices.
Serve steak in warmed
tortilla accompanied
by tomato, onion, guacamole and sour cream.