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         Title: Grilled Fajitas   
    Categories: Beef, Mexican   
         Yield: 1 Batch   
      
         2    Onions; sliced   
         4 lb Fajitas (separate recipe)   
      
     Leave fajitas whole or butterfly; pound with a knife or meat mallet to   
     tenderize--marinate with your choice of marinade. Cut into steak size   
     pieces, so they can go straight from the grill to your plate. Cut at a   
     sharp diagonal to the grain of the meat. Spread the fajitas evenly on   
     an extremely hot grill and place slices of onions on top. Grill for 5   
     to 6 minutes on a side for medium rare--about 10 minutes for   
     well-done. For best taste grill over an open mesquite fire. Serve   
     with hot tortillas, and any accompaniment you prefer.   
      
     Recipe by South of the Border Tex-Mex Cookin by Les Blair, 1995   
      
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