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Full Online Book HomeLearning KitchenOutdoor_cooking - Beef - Fajitas
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Outdoor_cooking - Beef -  Fajitas Post by :ab_zoli Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1907

Click below to download : Outdoor_cooking - Beef - Fajitas (Format : PDF)

Outdoor_cooking - Beef - Fajitas

1/2 cup good olive oil
1/4 cup red wine vinegar
1/3 cup fresh lime juice
1/3 cup finely chopped red onion
1/2 teaspoon sugar
1 teaspoon oregano
1/2 teaspoon salt
1 teaspoon lemon-pepper seasoning
1/2 teaspoon ground cumin
3 cloves garlic -- minced
1/2 cup fresh cilantro -- minced
Meat of choice........2 lbs. boneless chicken breast, skirt steak, or flank steak.

Place meat choice in a glass pan. Top with all marinade ingredients. Cover with plastic wrap and chill at least 1 - 2 hours.

Cook meat on the grill to desired doneness. This can also be perfectly done on a cast iron grill pan on the stove top, also. After meat is cooked allow to stand 10 minutes. Cut into thin strips.

In a non-stick skillet place 1 cup of the marinade. Bring to a rolling boil and reduce down to evaporate the vinegar and leave just the oil in the pan. To this hot pan add 1 large onion sliced and a combination of red and green and yellow bell pepper strips. Stir fry until they begin to caramelize.(You may need to add a little more olive oil....you judge) Add the meat strips and stir until heated through and give it an extra squeeze of lime juice and a good sprinkling of chopped cilantro.

Assemble fajitas on flour tortillas, top with guacamole, fresh salsa and shredded lettuce and sharp cheese and sour cream!

Source: "The Kitchen Link, Inc"
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1 cup catsup 1 tsp. salt 2 tbsp. A-1 steak sauce 2 tbsp. Worcestershire sauce 2 tbsp. sugar 2 tbsp. cider vinegar 2 tbsp. oil 1/4 cup water Liquid smoke (optional) Bring to a boil. Pour over your choice of steak that has been cut into cubes. Let stand in refrigerator a couple of hours overnight. Alternate on skewer with your favorite vegetables. Cook over medium coals, basting with leftover marinade.

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2 1/2 lbs. top round 1 (12 oz.) bottle of Lawry's Teriyaki Marinade Pierce meat and marinate in a zip lock bag overnight. Grill at a medium high temperature for 15 minutes on each side. Baste with marinade while grilling. Slice very thinly.