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This is a good recipe when you’re pressed for time. The beef doesn’t need to marinate very long before grilling, and the accompanying vegetable relish is easy to stir up with just a few ingredients. It makes a delicious meal.
This recipe is:
Originally published as Grilled Fajitas with Pico de Gallo in
June/July 2006, p51
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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