Beef Fajitas

Well flank steak was pretty cheap at Publix, so I decided to make fajitas.  turns out that this was a fattier cut of flank steak. Maybe it was skirt.  And now I can't remember if they are slightly different or different names for the same thing.  It's hell getting old:).  I decided to just wing it without even looking up a recipe.  I have had fajitas once or twice in restaurants, but it's not something we order usually.  So I made this up.  It was pretty good.  I didn't like the cut of the meat (too fatty), but the flavor was good.  I loved the cheese sauce.  I think it something I am going to use often and play around with the flavor.

Beef Fajitas

1.5 Lb Flank Steak

Marinade:
1/2 c orange juice
1 lime juiced
1/4 c sherry
Garlic powder

Cheese Sauce:
1/2 c cream cheese
1/4 c milk
Salt and garlic powder

For Serving:
Onion, thick sliced
Green Pepper, thick sliced
Mushrooms, thick sliced
Oil
Corn tortillas
Salt

Mix the marinade ingredients in a Tupperware or big Ziploc bag.  Add the meat and marinate for 6 hours. (turning half way through) Take meat out of the refrigerator to start to get to room temp.  Heat a grill to high.  Toss the veggies in some canola oil and a little bit of salt.  Put the meat on the grill and cook (I did mine 6 minutes a side) while cooking the veggies in a grill basket along side.  When the veggies are soft and slightly charred, remove from the heat and close grill for the last few minutes.  Let the meat rest 10 minutes.  While it is resting, make the cheese sauce by microwaving the cream cheese for 30 seconds.  Stir, add the milk and microwave another 30 seconds.  Season with salt and garlic powder to taste. Mix thoroughly.  It was thin at first, but with a vigorous whisking, it thickened up.  Slice the meat thinly against the grain. Put the meat, veggies and cheese sauce with the tortillas on the table and let everyone assemble their own.