TEX MEX FAJITAS


(Serves 4-6)


2 pounds Flank or Skirt Steak

1/4 Cup Oil

1/4 Cup Soy Sauce

1/4 Cup Lime Juice (fresh squeezed)

2 Tablespoons Pickapeppa Sauce

Chili Powder

Steak Seasoning


Mix oil, soy sauce, lime juice and Pickapeppa sauce.

Pour over meat in a zip-lock bag.  If you are marinating both chicken and beef, use separate bags.  Sprinkle liberally with Chili Powder and Steak Seasoning.  I don't have an exact measurement for this but if I had to guess I would start with a couple of tablespoons of each.  It is just a marinade.  I kind of looked at it like this...there is a whole lot more salt in a brine than this marinade, so I did not worry too much about the saltiness of it.  I just wanted it to be very flavorful and that is what salt and spice is for.


Place meat on a hot grill until done, about 7 minutes on each side for beef and about 12 minutes for chicken, depending on the thickness. 


Serve with sliced onions, peppers, sour cream, guacamole, pico de gallo, and/or salsa on a flour or corn tortilla.