Fajitas

2 1/2 lbs of Beef Skirt Steak
1 8 oz bottle of herbs and garlic oil
1 can of beer
3 tsp Albuquerque Tortilla Red Chile Powder
1 1/2 tsp garlic powder
2 tbsp lemon pepper
Small limes juiced
1 lg onion (minced)
1 tsp minced cilantro or parsley
1 tsp Worcestershire sauce
1 bay leaf

Mix all ingredients together except for meat to make marinade. Pour over meat and marinade for 6 – 8 hours prior to cooking. Grill over direct heat (mesquite coals are best) for 6 – 10 min depending on how you like your meat cooked. Baste with marinade while cooking and immediately slice (45 degree angle diagonal cut to the grain). If cooking on the stove, slice first and use a griddle on medium heat.

Serve with guacamole, sour cream, pico de gallo, Albuquerque Tortilla Salsa and warmed Albuquerque Tortilla Gordita Flour Tortillas.