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.

Meat Loaf That Doesn't Crumble From All Recipes Ingredients: 1 green bell pepper, seeded and cubed 1 medium onion, roughly chopped 3 small stalks celery 1 1/4 pounds ground beef 1 pound mild pork sausage 1 1/2 cups cracker crumbs 1 (1 ounce) envelope dry onion soup mix 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1/2 teaspoon dried sage 1 1/2 cups milk 1/2 cup ketchup Directions: 1. Preheat the oven to 350 degrees F (175 degrees C). 2. In a food processor or blender, combine the bell pepper, onion and celery. Process until finely chopped, but not liquid. Transfer to a large bowl. Add the ground beef, ground pork, cracker crumbs, onion soup mix, salt, pepper, sage and milk. Mix well using your hands, or if you have a stand mixer, mix using the paddle attachment. Transfer to a 9x5 inch loaf pan and form into a loaf, mounding in the center. Cover with a generous layer of ketchup. 3. Bake for 1 1/2 hours in the preheated oven. Serve hot. Refrigerate leftovers, slice and serve cold in sandwiches. Sue

If it can't be marinated and the scouts are going to do it over the campfire, I'd go with Sirloin. IT happens to be one of my favorites, not fall apart tender but not too tough, and with good flavor. How much per Scout? Now there's a question. When we took the Girl Scouts camping the leader never planned for enough food, she used the food charts that the government provides. By the time you hiked those girls around all day, 3 ounces of chicken or one slice of pizza just wasn't enough. I used to bring extra snacks, LOL. First, how old are these boys and what else will they have? Bread, I hope and maybe smores or a dessert later? Annie

Patti, if you just want to marinate the steak to make it more tender just follow the advice of using acid and oil. Now keep in mind that anything that you marinate the steak in will make some difference in taste. The vinegar/oil combo will be offer the least amount of taste alteration. Use an oil that has the least taste like grapeseed oil. Peanut oil is a good second choice. The lack of added flavor is one of the reasons it is popular for stir fry along with the higher smoke point it has compared to olive oil. Just pounding the meat manually will tenderize and offer no change in taste. You may consider buying meat tenderizer, which is different than marinade. It uses enzymes. You only asked about marinade in you initial post. You can purchase meat tenderizer at the grocer or make your own. The enzyme most commonly used meat tenderizer is papain which comes from papayas. Meat is sprinkled with the powder and the enzymes help to break down the meat fibers. The same result can be obtained by marinating meat in papaya or pineapple juice but this will change the flavor a bit. Pineapples and papaya contain this enzyme, which is why you cannot use fresh pineapple in Jell-O and get it to set. If you are looking not to change the flavor go with a meat tenderizer and pound them out. I am a bit confused by what you said about marinating steaks in "French dressing". *French dressing* is a term that refers to vinegar and oil by by culinary aficionados and professionals. For some reason Americans refer to a mix of tomato paste, sugar and oil as "French dressing". This concoction is is referred to as Russian dressing or Catalina dressing elsewhere. It can be a bad idea to use sugar in marinade if you are going to broil steaks as the sugar will burn. If the meat is truly tough, consider not serving them as "steaks" and using them as part of a dish. Slice thin for sandwiches or use in a dish like Ropa Vieja. Here is a link that might be useful: Ropa Vieja