Ingredients

6 to 8 lb. fajita (flank or skirt steak)
1 C. Allegro marinade
1/2 C. olive or other vegetable oil
1 finely diced jalapeno pepper

Cooking Instructions

Trim, strip and marinate meat in the above ingredients for at least 1 hour, preferably overnight under refrigeration. Grill meat over medium coals, liverally sprinkling with ground pepper until desired doneness is reached. Slice meat thinly, slicing across the grain of the meat. Serve on a flour tortilla and garnish with guacamole, chopped onions, chopped tomatoes, sour cream and salsa or picante sauce.
 
 
"Jesus then took the loaves, and having given thanks, He distributed to those who were seated; likewise also of the fish as much as they wanted." (John 6:11)