Texas barbecues are legendary! This recipe has been a popular staple in the Southwest for a long time and now it is being served everywhere.

1/2 c. canned jalapenos, chopped
1/3 c. jalapeno juice (from canned jalapenos)
1/3 c. soy sauce
1/3 c. red wine
2 lb. skirt steak (preferred) or substitute flank steak
8 flour tortillas

Combine soy sauce, jalapeno juice and wine. Trim and score the meat and marinate in the sauce in the refrigerator for 24 hours (overnight). Grill the steak over a charcoal fire until done and carve diagonally against the grain in thin strips as for London Broil. Serves 8.

SERVING SUGGESTIONS: Have your guests create their own fajitas; place the strips of meat in the warmed tortillas (10 seconds per tortilla in the microwave) and cover with salsa, chopped or sliced onions, red and green bell peppers, grated cheese, guacamole, sour cream, etc. Grill the accompanying veggies (bell peppers, onions) for a better flavor. Fold tortilla in half, or for those in the know, as you would a burrito.

NOTE: This recipe requires advance preparation. Heat Scale: 5 out of a possible 10 (hottest).