In article
>
,
Cindy Fuller > wrote:

> Since it's pretty thin meat, I'd cut it across the grain, marinate it
> for a brief period of time in a mixture of lime juice, oil, chili powder
> (with extra cumin), then quickly stir-fry.

Cindy's infamous SO is here to correct a small omission. Our standard
fajita marinade also includes beer and garlic powder.

--
Julian Vrieslander