| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
La times, Latimes1 |
4 |
servings |
INGREDIENTS
| 2 |
lb |
Flank steak; skirt or sirloin steak |
|
|
Chili's Steak Marinade |
| 1 |
|
Red bell pepper |
| 1 |
|
Green bell pepper |
| 1 |
|
Onion; thinly sliced |
|
|
Cilantro sprigs; optional |
|
|
Hot cooked rice; optional |
|
|
Tortillas; optional |
|
|
=== CHILI'S STEAK MARINADE === |
| 3 |
c |
Soy sauce |
| 2/3 |
c |
Honey |
| 1/4 |
c |
Worcestershire sauce |
| 2 |
ts |
Minced garlic |
| 1 |
tb |
Ground ginger |
| 2 |
c |
Water |
INSTRUCTIONS
FAJITAS: Place steak in 13- by 9-inch glass baking dish. Pour
marinade as needed to cover steak. Cover and marinate in refrigerator
4 hours or overnight. Drain meat and slice into thin strips. Cut
peppers into thin strips. Heat skillet and add drained meat, red and
green bell peppers, onion and enough marinade (1 to 2 tablespoons) to
keep mixture from sticking to skillet. Stir-fry just until meat is
done as desired. Garnish with cilantro. Serve with rice, if desired,
or place about 1/2 cup mixture in center of 1 tortilla. Add any
favorite salsa or toppings. STEAK MARINADE: Combine soy sauce, honey,
Worcestershire sauce, garlic, ginger and water in bowl. Place in jar
with tight-fitting lid and use as needed to marinate steaks, chops or
poultry for grilling or making fajitas. (7 1/2 cups) Yields 4
servings without salsa and rice.
Each serving: 333 calories; 127 mg sodium; 85 mg cholesterol; 17
grams fat; 7 grams carbohydrates; 35 grams protein; 0.40 gram fiber
Recipe Source: Los Angeles Times - 01-06-1999 Recipe from Chili's Bar
& Grill
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.
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