1/4 C lime juice
1/3 C water
2 T olive oil
4 garlic cloves, crushed
2 t soy sauce
1 t salt
1/2 t cayenne pepper
1/4 t black pepper
1 lb* of steak** or boneless, skinless chicken breast cut into 1 inch strips
*I've used more meat than this several times and have never needed to increase the amount of marinade. There's plenty to go around!
**When using steak, I thaw it partially, cut it into strips, and then let it finish thawing. I've found that half- frozen steak is easier to cut than thawed steak.
3 bell peppers, cut into strips
2 onions, cut into strips
8 oz sliced mushrooms, if desired (only use 2 bell peppers)
Step 1: Combine the ingredients for the marinade in a container, add meat, and cover. Refrigerate for at least two hours.
Step 2: Discard the marinade.
Step 3: Grill the meat in a grill basket or in an oiled skillet until done.
Step 4: Grill the vegetables in a grill basket or in an oiled skillet until tender and browned.
Step 5: Pour the vegetable sauce over the vegetables.
Step 6: Assemble your fajita, and enjoy! We like to add salsa, guacamole, cheese, and plain Greek yogurt (in place of sour cream- it's good!).