Here's a simple, yet effective one by James Beard: 1/2 C burgundy wine 2 Tbsp. olive oil 1 Tbsp. Worcestershire sauce 1/2 tsp. each rosemary and thyme 1 tsp. salt 1/2 tsp. black pepper The primary function of oil is to facilitate the co-mingling of disparate flavors so as to become homogeneous. You can reduce the oil here by half if you want, but I would also cut the Worcestershire by half if you do. Or, you can try this. It's not a wine marinade but is it *really* good. The meat gets really tender but the flavors remain subtle, at least to my palate. 1 tsp. lemon zest 1/2 C lemon juice 1/3 C canola oil 2 Tbsp. sliced scallions w/tops 1 clove garlic, minced 4 tsp. sugar 1-1/2 tsp. salt 1 tsp. Worcestershire 1 tsp. prepared mustard 1/8 tsp. pepper courtesy Omaha Steaks Delish! B

Here's one I have in my "to try" files. Fajitas Recipe courtesy Tyler Florence From reviews: very tasty, excellent marinade, use skirt steak first if u can, cook a little longer. Marinade (Mojo): 1 orange, juiced 2 limes, juiced 4 tablespoons olive oil 2 garlic cloves, roughly chopped 3 chipolte chiles, in adobo sauce 3 tablespoon roughly chopped fresh cilantro leaves 1 teaspoon ground cumin 1 teaspoon salt 2 1/4 pounds skirt or flank steak, trimmed of fat cut into thirds or 8-inch pieces Salt and pepper 2 red bell peppers, thinly sliced 1 large onion, thinly sliced Lime juice, olive oil, optional 12 flour tortillas, warm Guacamole, recipe follows Good quality store bought salsa In a small 2 cup measuring cup, or something similar size and shape, combine all the marinade ingredients. Using an immersion blender, puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef. Preheat a ridged grill pan on high heat. Drain the marinade from the beef. Lightly oil the grill or grill pan. Season liberally with salt and freshly ground black pepper. Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest. Depending on the size of your grill pan you may need to cook in batches. Once the beef is off the grill pan and resting, add the bell peppers and onions tossed with lime juice and olive oil, if using. Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp. While the peppers and onions are cooking, heat up the tortillas. Turn any free burners on a medium low flame. Place a tortilla on each flame and let it char about 30 seconds to 1 minute, flip the tortilla and repeat on the second side. Once heated and charred remove the tortilla to a clean tea towel and wrap to keep warm. Repeat until you have warmed all of your tortillas. You can also heat your tortillas in a microwave, lightly dampen a tea towel with some water, wrap the tortillas in the damp towel and heat in the microwave for about 1 minute. Check to see if they are warm, if not repeat the heating at 1 minute intervals until they are warm and pliable. Thinly slice the steak against the grain on a diagonal. To serve: Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa. Roll up the tortilla to enclose the filling. May also be served with sour cream and shredded cheese. Guacamole: 5 ripe Hass avocados 3 to 4 limes, juiced 1/2 small onion, chopped 1 small garlic clove, minced 1 serrano chile, chopped 1 big handful fresh cilantro leaves, roughly chopped Kosher salt and freshly ground black pepper Drizzle olive oil Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add all of the rest of the ingredients, and fold everything together. Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.

I like my beef medium rare, more on the rare side for sure. I'm not sure how the flank would turn out well done. One thing for sure, you want to slice it across the grain. I've always done this cut on a hot grill maybe two to three minutes at most on each side depending on how thick it is. Here is a great Fajita recipe that my group has made more than once. Oh, and welcome to the forum!! This place rocks when it comes to food, recipes, and fun! David Here is a good recipe that my BIL made for us last year or the year before...my group has used it several times. Beef Fajitas Recipe courtesy Emeril Lagasse, 2003 Show: Emeril Live Episode: Macho Nachos 1/4 cup fresh lime juice 1/4 cup tequila 4 cloves garlic, peeled and smashed 2 tablespoons roughly chopped cilantro leaves 2 tablespoons vegetable oil 2 teaspoons Worcestershire sauce 1 teaspoon dried crushed Mexican oregano 1 teaspoon red pepper flakes 1 teaspoon ground cumin 1 teaspoon ground coriander 2 pounds flank steak, fat trimmed 2 teaspoons salt 1 teaspoon ground black pepper 6 large flour tortillas 1 red bell pepper, stemmed, seeded, and thinly sliced 1 green bell pepper, stemmed, seeded, and thinly sliced 1 yellow bell pepper, stemmed, seeded, and thinly sliced 1 large white onion, thinly sliced 1 tablespoon minced garlic Lime wedges, accompaniment Cold Mexican beer, or tequila shots In a bowl, whisk together the lime juice, tequila, garlic, cilantro, 1 tablespoon of the oil, the Worcestershire sauce, oregano, pepper flakes, cumin and coriander. Pour into a large zip-lock bag, add the steak, and seal. Place in a baking dish and refrigerate for at least 12 and up to 24 hours, turning occasionally. Remove the meat from the bag and pat dry. Season on both sides with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Preheat the grill to high, and preheat the oven to 325 degrees F. Wrap the tortillas in foil and place in the oven for 15 minutes to warm and soften. Remove from the oven and keep warm in the aluminum foil. Cook the steak over the grill to preferred temperature, 3 to 4 minutes per side for medium rare. Remove from the heat and let rest for 10 minutes before slicing. Meanwhile, in a large skillet, heat the remaining oil over medium-high heat. Add the peppers and onions, and cook, stirring, until soft and slightly caramelized, 12 to 15 minutes. Add the garlic, remaining teaspoon salt, and 1/2 teaspoon pepper and cook, stirring, until the garlic is fragrant and soft, 1 to 2 minutes. Remove from the heat. Thinly slice the steak against the grain. Divide among the warmed tortillas and top with the vegetables. Squeeze with lime juice and serve immediately with cold beer or tequila shots. Our normal sides are chips and salsa, refried beans, mexican rice, chopped lettuce, cheese, tomatoes, pico de gio, LOTS of sour cream, and grilled onions and peppers. Lots of salsa too. Margaritas are our drink of choice with a side of ice water!!

Bisteces Rancheros Flank or Shoulder Steaks Braised with Tomatoes, Potatoes & Poblano Peppers From "All About Braising" by Molly Stevens serves 4 to 6 2 mdm poblanos (about 8 oz) 2 lbs Flank steaks Or thin-cut chuck or shoulder Coarse salt and pepper 4 tbsp olive oil 2 mdm white onions 2 garlic cloves, minced 1 tbsp cumin seeds, toasted/ground 1 tbsp coriander seeds, toasted/grounds 28 oz can whole peeled tomatoes, with juice 1 lb small red or white potatoes 2 tbsp red wine vinegar Heat oven to 325 degrees Roast peppers - directly on gas burner until charred, about 8 minutes) Transfer to a mdm bowl, cover. Peel peppers - When peppers are cool enough, slip off the charred skin with your fingers. Slice the peeled peppers open, cut away stems, remove seeds. Cut into 1/4" strips. Set aside. Prep steaks - Lay steak flat on a large cutting surface. With a large knife, cut the steak crosswise into 8 to 10 thin slices, holding the knife at a very steep angle so you are cutting more horizontally than downward. The steaks should be about 1/4" thick, 3" wide, and a long as the flank steak was wide (about 6 inches). Brown steaks - Season the steaks with salt and pepper. Heat 2 tbsp oil in a large skillet over mdm high heat until it shimmers. Add 1/2 the steaks and cook, turning once with tongs, until they develop a ruddy brown exterior, about 3 minutes per side. Transfer the steaks to a large cazuela or shallow, 3 quart, baking dish. Brown the second batch. Add another tablespoon of oil to the pan before adding the steaks. Remove browned steaks to the shallow baking dish Aromatics and braising liquid - When the steaks are browned, pour oil out of the pan. If the skillet is blackened, clean before continuing, but if there is just a chocolate-brown crust of drippings, continue with the skillet as is. Add the remaining tablespoon of oil and heat over mdm-high heat. Add onions, season with salt and pepper, stir and saute until limp and beginning to brown in spots, about 6 minutes. Add the garlic, cumin, and coriander and cook for another minute. Pour juice from tomato can into the skillet. Then break up whole tomatoes with your hands and drop them into the skillet. Season with salt and pepper, stir and simmer the juices to thicken them a bit, about 4 minutes. Taste for salt and pepper and remove from the heat. Braise - Slice the potatoes into 1/8" thick rounds, and layer them over the steaks. Stir the vinegar into the tomato sauce and spoon it over the potatoes. Top with the strips of peppers. Cover the dish tightly with heavy-duty foil and slice it onto the middle oven rack. Braise until steaks and potatoes are fork-tender, but not falling apart, about 1 hour. The finish - Remove the foil, increase oven temp to 375 degrees, and braise until tomato sauce is brown and crusty around the edges, another 20 to 25 minutes. Serving - Carry the dish to the table with thick pot holders, and use a large serving spoon to serve. Enjoy. Ann H.