4 cl garlic, minced
                     1 tb lime juice
                   1/3 c  worcestershire or soy sauce
                     4    serrano chilles, stemmed and minced
                   1/4 c  apple cider vinegar
                    14 cn beef broth
                     2 tb safflower oil
                     2    yellow or white onions, thinly sliced
                     2    bell peppers, thinly sliced
                     4    limes, cut in half
                     1 c  sour cream
                     3 lb skirt steak, 1/2 inch thick

                          flour tortillas
                          pico de gallo
                          guacamole

                 Originally from: "Austin American=Stateman,
                 May 24, 1990 Sizzling Beef Fajitas

                 At least 3 hours before grilling the meat,
                 trim it to remove all fat and gristle. For skirt
                 steak, use a flat metal pounder to tenderize.
                 {This is needed because of the short marinading
                 time.} Put the meat in a shallow glass dish or
                 plastic bag. Combine the marinade ingredients.
                 Marinate for about 3 hours in refrigerator.

                 About 45 minutes before serving, clean the grill
                 surface and rub it with an oil dampened cloth.
                 Preheat the grill for about 30 minutes.

                 Remove the meat from the marinade. Sprinkle the
                 meat and salt and pepper and place it on the grill.
                 Baste with marinade, grill, then turn, baste again
                 and grill until medium rare, about 5-6 minutes in
                 all, or until desired doneness. Remove, cover with
                 foil and keep warm.

                 Heat 2 TBSP oil in a cast-iron skillet over
                 medium-high heat. Add the onions and cook until
                 browned, but still crisp. Remove and add bell
                 peppers. Saute about 2 minutes and add onions.
                 Remove the skillet from the heat.

                 Preheat the oven to 450 degrees F. Wrap the
                 tortillas or pita breads in foil and heat until
                 warm, 8-10 minutes. {Or zap 'em in a microwave
                 for 15 to 25 seconds per tortilla, depending on
                 your microwaves strength. Or grill 'em on the coals
                 for a few seconds, or in another cast iron skillet
                 for a few seconds.}

                 Cut the beef across the grain into strips about
                 1/4 inch thick.

                 Reserve all the juices. Put the skillet back on high
                 heat long enough to get hot, then add the meat. It
                 will sizzle. Turn immediately, then put the onions
                 and peppers on top. Pour the reserved juices on top
                 to create a sizzle. (For an even more dramatic
                 sizzle, you can drizzle the meat and onions with
                 2 TBSP oil instead of the reserved juices.)
                 Carry the skillet immediately to the table. Squeeze
                 lime juice on top.
                 To serve, use tortillas to enclose meat strips,
                 peppers, onions, pico de gallo, guacamole, and sour
                 cream.

                 Makes 8 servings.