Chilis Steak Marinade And Fajitas Recipe 45 Food

COPYCAT CHILI'S STEAK FAJITAS

Steps:

• Combine the soy sauce, honey, Worcestershire sauce, garlic, ginger, and water in a non-reactive container or zip-top plastic bag. Mix well then remove 1/4 cup of the sauce and set aside. Add the beef to the container. Turn to coat the beef in the marinade and refrigerate it overnight. When ready to cook the fajitas, heat a cast iron skillet over medium-high heat. Drain the meat from the marinade and slice it into 1/4-inch strips. Place the meat, bell peppers, and onion on the hot skillet and cook, stirring frequently, until the meat is the desired doneness and the vegetables are cooked and charred. Drizzle the meat and veggies with the reserved sauce as needed to keep it from sticking. Serve the steak fajitas with warmed flour tortillas and any desired toppings such as guacamole, cheese, pico de gallo, sour cream, etc.

CHILI'S STEAK MARINADE AND FAJITAS RECIPE - (4/5)

Steps:

• 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. (Makes 7 1/2 cups) This recipe yields 4 servings without salsa and rice.

STEAK FAJITAS (CITRUS GARLIC CHILE MARINATED SKIRT STEAK)

Steps:

• Make marinade:.
• Combine all marinade ingredients in a large shallow baking dish. Add steak, turning to coat. Cover and marinate steak in the refrigerator, 45 minutes.
• Meanwhile, heat grill. Remove steak from refrigerator and stand at room temperature, 15 minutes. Remove steak from marinade and grill 5 minutes. Turn and grill steak 3 to 5 minutes more, or until instant-read thermometer inserted in center of steak reaches 135 degrees F for medium-rare.
• Transfer to cutting board and slice. Divide and fill warm tortillas with steak, pico de gallo and sour cream, if desired.
• Makes 6 servings.
• NOTE: Time does not include marinaing time.

STEAK CHILI

Steps:

• In a large pot over medium high heat, combine the oil and steak and saute for about 5 minutes, or until steak is browned. Add the onions, garlic and chile pepper and saute for another 5 minutes, or until the onions are translucent.
• Add the chili powder, cumin, cayenne pepper, tomatoes and kidney beans. Reduce heat to low, cover and simmer for about one hour. Remove cover and simmer for another 30 minutes, or until you've reached your desired thickness.