Wednesday, September 29, 2010

Fajitas (Chicken or Beef)

You can do either Beef or Chicken with this recipe. I often do both!

**Tips: Got frozen steak or chicken? Toss the entire piece(s) of meat in zip lock bag and add marinade. Set in fridge over night or even up to two days.
**Once you are ready to use the meat your going to need to cut it into slices. It's important to cut your steak the correct way so it just doesn't fall apart and your tenderness also depends on cutting. You want to cut your meat against the grain. There are fibers inside steak.. cutting against the grain (or fibers) causes you to shorten them making them more tender! Not sure which way to cut? Look at your want to cut across the "Short" side of the meat. Not the length. :) I cut my chicken tenders/breast the same way!

1lb steak (ribeye, skirt, round, fillet or whatever steak you prefer)
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 c bottled Italian dressing (Oily kind)
1/4 c teriyaki sauce
1 T red wine vinegar
juice from one SM can of pineapple chunks
2 T brown sugar
1 green pepper, Sliced
1 red pepper, sliced
1 yellow pepper sliced *don't like these? take one or all out.. its up to you!
1 onion pealed, sliced, and i cut slices in half so they resemble strips like my peppers.

Add seasonings , Italian dressing, vinegar, pineapple juice & sugar to a bowl and stir. Add meat to zip lock bag and vegi's. Pour your marinade over the entire zip lock bag , zip and leave over night if raw.. two days if frozen.

Once you are ready to cook, Cut your steak/chicken if you didn't prior to marinating into strips. About the width of your finger. Add these to the skillet along with the vegis and turn on medium high heat turning until all of steak/ chicken is cooked through and vegis are tender.

Serve on tortilla shells with toppings like Lettuce, tomatoes, sour cream, salsa, cheese, onions ect....

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