On Sun, 15 Feb 2009 13:53:01 -0600, Melba's Jammin'
> fired up random neurons and synapses to
opine:

>Wertz? Dimitri? Christine? zxcvbob? Any of the other Bobs?
>
>I want to make some fajitas for dinner tonight or tomorrow.
>I bought a piece of skirt steak from a nearby hispanic market with a
>meat counter. It weighs .349# and is nearly paper thin. Nice Lady said
>it's for grilling.

This'd also work for skirt steak quesadillas:

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Skirt Steak Quesadillas

mexican

1 pound skirt steak
2 tablespoons lime juice
4 tablespoons olive oil
12 corn tortillas
2 cups hot pepper Monterey Jack cheese; grated
1 1/2 cups Pico de Gallo

Place steak in glass dish. Sprinkle steak on both sides with lime
juice, salt and pepper. Let stand at least 15 mins. up to 1 hour,
turning steak occasionally.

Preheat oven to 375° F. Heat 1 T. oil in heavy large skillet over high
heat. Add steak and saute to desired doneness, about 3 mins. per side
for rare. Transfer steak to cutting board. Let rest 5 mins; slice
thinly.

Brush 4 tortillas with oil; place tortillas, oil side down, on 2
baking sheets. Spread 1/4 C. cheese and 1 T. pico de gallo on each
tortilla. Top each with second tortilla. Spread each with 1/4 C.
cheese, 1/4 of steak and 1 T. pico de gallo. Press third tortilla onto
each stack. Brush top tortillas with oil.

Bake quesadillas 10 mins. Using metal spatula, turn each over.
Continue to bake until heated through and golden, about 10 mins.
longer. Cut into wedges. Serve with remaining pico de gallo.

Contributor: Bon Appetit

Yield: 4 servings

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

- Duncan Hines

To reply, replace "meatloaf" with "cox"