Fajitas - cooking recipe

Ingredients

1 beef skirt or flank steak (about 1 to 1 1/2 lb.)
1/2 c. lime juice
1/4 c. tequila (optional, but good)
3 or 4 cloves garlic, finely minced
1 tsp. salt
1/8 tsp. pepper

Preparation

Cut the skirt steak into 3 to 4-inch pieces.
Put the steak in a plastic bag and add the remaining ingredients.
Tie the bag securely and marinate in the refrigerator for 2 to 3 hours.
Drain marinade and discard.
Broil the steak over coals, mesquite if you want to be authentic, or pan broil in a heavy skillet over medium-high heat.
Either way, cook only 2 to 3 minutes per side. Carve into thin slices across the grain.
Serve on warm tortillas with your choice of assorted condiments:
chopped onions, tomatoes, grated cheese, guacamole, sour cream, picante, pico de gallo.