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1 tomato, chopped
1/4 cup chopped onion
1/4 cup green bell pepper, chopped
2 tablespoons green chiles, drained
3/4 cup barbecue sauce
1/4 cup lime juice
2 tablespoons Worcestershire sauce
2 tablespoons tequila
1/2 teaspoon ground cumin
2 pounds flank steak
Combine tomatoes, onions, peppers and chiles; mix well. Chill.
Combine barbecue sauce, lime juice, Worcestershire sauce, tequila and cumin; mix well. Pour over steak. Cover. Marinate in refrigerator several hours or overnight.
Drain, reserving marinade.
Grill uncovered 10 to 15 minutes or to desired doneness, brushing frequently with marinade and turning occasionally.
Carve across grain into thin slices.
Serve with tomato mixture, tortillas and sour cream.
Southwestern Fajita Recipes
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