Feel like Mexican tonight? Make your own Beef Fajitas
2 pounds of skirt of flank steak
10 (8-inch) flour tortillas
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon brown sugar
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon chipotle seasoning
1/2 cup Italian dressing
shredded Cheddar / Mexican cheese
Combine the marinade ingredients and beef in a 1 gallon zip bag or bowl with a lid, add beef.
Refrigerate at least four hours, preferable overnight. Remove beef from marinade, throw out the left over marinade.
Grill over medium heat until desired degree of doneness. Let rest about 5 minutes then cut into strips.
Don't have a Grill? Cook in a fry pan instead! Use a little left over marinade to keep the meat from burning.
Serve in flour tortillas with your favorite toppings.