I just love this time of year when you can fire-up the grill and have dinner on the porch. I think because we lived in Texas for five years; we have a fondness for a Texas favorite and one of our favorites, fajitas. In this fajita marinade, I combined a variety of ingredients that gives the perfect flavor combination for both steak and chicken. Marinate your meat early in the day and refrigerate for at least six hours. Then grill to your desired degree of doneness and serve with warm tortillas, and bowls of your favorite garnishes to make your favorite fajitas. Our favorite combination is grilled onions and peppers, sour cream, avocados, and salsa.
Fajita Marinade
2016-05-31 07:01:34
Serves 4
Ingredients
- 1 1/2 to 2 pounds skirt steak, flank steak or flat-iron steak or 6 chicken breast halves boned and skinned
- 1/4 cup vegetable oil
- juice of one lemon
- 2 tablespoons soy sauce
- 2 tablespoons chopped chives
- 1 clove garlic, minced
- 1 teaspoon celery seed
- 2 tablespoons pickled jalapeno juice and 5 - 6 pickled jalapeno slices
- 1 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Combine marinade ingredients and mix well. Place meat and marinade in a shallow dish. Cover and refrigerate for at least 6 hours, turn frequently. Drain liquid and grill until desired degree of doneness. Cut meat diagonally in thin slices. Serve with warm tortillas and bowls of garnishes.
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