ound an easy recipe online (http://simplyrecipes.com/recipes/steak_fajitas/) that calls for the
ish. Place steak strips into the marinade and refrigerate for two to
Combine first 4 ingredients (pepper - cayenne pepper) in a small cup and then rub over steaks. Cover and refrigerate overnight.
Prepare barbecue.
Grill steaks to desired degree of doneness (about 5 minutes per side).
Slice steaks across grain into thin strips and serve with tortillas, salsa (recipe below) and your favorite garnishes.
To make salsa: combine salsa ingrediens (tomatoes - salt) in a food processor and chop into finely chopped. Refrigerate at least 2 hours in a covered container.
ree to use your own recipe or store bought, we just
live oil.
Add flank steak and chicken breast, cook until
he steak in the marinade and allow to marinate for 2 hours
Place steak in a large resealable plastic
Heat oven to 400 degrees F. Line cookie sheet with foil.
In 10-inch skillet, heat oil over high heat. Sprinkle taco seasoning mix over flank steak, pressing to coat. Brown steak in oil on both sides. Place steak on cookie sheet. Roast until meat thermometer inserted in center of steak reads 135 degrees F. Remove from oven, and let rest 10 minutes.
Meanwhile, in large bowl, mix salsa ingredients. Refrigerate until ready to serve.
Cut steak into thin slices. Place 2 or 3 slices steak on each tortilla. Top with salsa. Roll up tortillas.
Put marinade ingredients and steak in a large zip-lock
he fajitas.
Preheat your barbeque. Optionally you can fry the steak
mooth.
Cut skirt steak into smaller steak sized pieces.
Place
Cut steak into 6 equal portions. Pound
nd add the onion; cook for a minute. Lower heat to
cup. Marinade chicken or steak at least 3 hours in
ill pan over low heat for about 10 minutes. In
ixture over steak and turn to evenly coat. Chill covered for at
ag, add flank steak and marinate under refrigeration for 1 to 4
Pulse to combine.
Place steak in a shallow dish or
Prepare the marinade, add sliced steak and toss to coat.
equila.
Marinade (ideal time for steak or chicken-- 1 1/2