Cowboy fajitas for round up

fajitas1 to 2 lbs. BCC fajita meat
½ cup vegetable oil
2 Tablespoons lime juice
1 Tablespoon Worcestershire sauce
½ teaspoon granulated sugar
1 teaspoon crushed red pepper
2 cloves garlic, minced
1 small onion, thinly sliced

warm flour tortillas
sour cream
tomato salsa or picante sauce
guacamole
sliced onions
sliced green bell peppers

These fajitas will melt in your mouth and really make you appreciate the difference between Bastrop Cattle Company grass fed beef and all the other stuff!

In a shallow dish, combine oil, lime juice, Worcestershire sauce, sugar, red pepper flakes, garlic and onion. Mix well. Put fajita meat in marinade, cover and refrigerate for 1 hour. Turn occasionally.

When ready to grill, remove meat from marinade and discard marinade. Slice the meat into two or three 6 inch pieces.

Place meat on gas grill over medium-high heat or on charcoal grill 5 to 6 inches from medium-hot coals. Cook 3 to 4 minutes per side, turning once, or until done as desired.

Cut grilled meat on the diagonal into thin strips. Now its up to you to make the fajitas of your dreams!