Mixx a Meal Recipes provided by Nancy Hebb, Director of the Bayview School of Cooking
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Misty Isle Farms Grilled Beef Fajitas

1 Misty Isle Farms Beef flank steak (about 2 pounds)
1 12-ounce beer
1 8-ounce bottle of commercially prepared Italian dressing

1 red pepper, seeded, and sliced
1 green pepper, seeded and sliced
1 sweet onion, seeded and sliced
Flour Tortillas

Optional toppings:
1 bunch cilantro leaves, chopped
1 cup sour cream
1 cup favorite red salsa or Pico de Gallo
1 avocado, peeled and diced

Score the flank steak on both sides with a crosshatch pattern. Prepare marinade of beer and Italian dressing and pour over steak in a Ziplock bag. Marinate 8 hours or more in the refrigerator.

When ready to cook, oil grill grate and prepare the grill for direct heating and preheat to high. Cook the steak about 4-6 minutes per side for medium-rare about 145º on an instant read thermometer. When done, set the steak aside for 2 minutes before slicing. Carve thin slices at a 45 degree.

Arrange vegetables, peppers and onion on grill until nicely charred or tender depending on your taste for about 4 minutes each side. Flour tortillas can also be warmed on the grill until soft and pliable about 15-30 seconds per side.

To serve, set up optional accompaniments with a platter of the sliced beef and another platter of grilled vegetables to wrap and roll in a tortilla.

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