This recipe works best on a grill
r
steak
8
hours in Fajita Marinade (see recipe).
Char
Put marinade ingredients and steak in a large zip-lock
ll marinade ingredients in large resealable plastic food bag; add flank steak
Cover steaks in fajita marinade the night before; cover container.
Cut up fajita meat in small strips. Marinate in fajita marinade mixture.
Brown meat in skillet, adding onion, pepper, garlic and comino.
Cook to desired consistency.
Serve on tortillas with garnishes of choice (salsa, lettuce, tomatoes, etc.).
Combine chicken strips and fajita marinade in a large bowl. Let
In medium shallow dish, combine marinade ingredients, adding pepper, as desired;
Trim steak of any outer pieces of
Rub meat with steak spice.
Mix remaining ingredients and pou over steak.
marinade as long as you like.
Trim fat from steak.
Pound steak lightly to tenderize.
Combine ingredients in gallon-size zipper baggie. Zip closed and shake well to combine.
Add meat to baggie.
Refrigerate overnight.
Grill until desired doneness.
Sprinkle both sides of the skirt steak with ample amounts of seasoning salt and black pepper. Add the oil, soy sauce, Worcestershire sauce, lemon juice and minced garlic to a large ziploc bag. Close the bag and shake to thoroughly mix all the ingredients. Add the skirt steak to the bag of marinade. Let meat marinate 8 hours or overnight. Remove meat from marinade and allow excess marinade to drain off the meat. Grill meat over medium coals until it reaches desired doneness. Serve with tortillas and appropriate condiments.
or marinating flank steak; set aside.
Marinate steak in 1/4
Cut steak into thin strips.
Marinate in fajita marinade for 1 hour.
Saute peppers and onion in oil or margarine until soft. Add a little marinade to the vegetables as they cook.
Cook meat until done.
Heat tortillas and keep warm.
Place steak in quart-sized freezer bag;
Steak Marinade -- I make it simple - just
Prepare the marinade, add sliced steak and toss to coat.
/4-inch strips. Place steak in zip-top plastic bag
Blend steak sauce and picante sauce.
In nonmetal dish, pour marinade over steak.
Cover; chill 2 hours, stirring occasionally. In large skillet over medium-high heat, cook onion and pepper in margarine for 3 minutes or until tender.
Remove with slotted spoon; reserve.
Add steak with marinade in same skillet.
Cook and stir 8 minutes or until done.
Add onion and pepper.
Cook until heated through.
Serve with tortillas and your favorite fajita toppings.
Sprinkle beef strips with fajita seasoning. Saute beef in oil in large nonstick skillet over medium-high heat 3 to 4 minutes.
Add peppers and onion and saute 2 to 3 minutes longer or until vegetables are tender-crisp.
Divide lettuce on 2 large plates. Spoon beef mixture over lettuce and arrange tomatoes, beans, olives and cheese over each. Serve with Southwest Fiesta Dressing, to taste. Refrigerate leftovers.