Fajitas Marinade/Susan's Steak Fajitas

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READY IN: 2hrs 33mins
Recipe by maryannatwork

These 2 recipes go together and come from "Sacramental Magic in a Small Town Cafe" by Br. Peter Reinhart. My copy is stained from use. I'm a messy cook. "You may substitute boned chicken or vegetables [such as] zucchini, yellow summer squash, red and green bell peppers, broccoli and cauliflower florets, mushrooms, onions and fresh green beans. Slice the vegetables 1/4 inch thick and allow 1/2 pound assorted vegetables per person."

Ingredients Nutrition

Directions

  1. Whisk first eleven ingredients together in a large bowl. You may marinate up to 3 pounds meat, chicken, or vegetables in this mixture.
  2. Cut the steak across the grain into strips 1/2 inch wide and 2 inches long. The slices should be sliced as uniformly as possible, for even cooking, and no thicker than 1/8 inch. It may be easier with partially frozen meat.
  3. Place the meat in a bowl and pour the marinade over it. Toss so that it covers the meat evenly.
  4. Cover and marinate for 1 hour in the refrigerator.
  5. Add the mushrooms and onions. Mix well, cover, and refrigerate 1 hour more.
  6. Pour the meat, mushrooms, and onions through a sieve or colander into a bowl, reserving all excess marinade.
  7. Put the marinade in a saucepan and bring it to a boil. Keep it hot until serving time.
  8. Over a high flame or setting, heat a fajita pan (flat, oblong skillet) or cast iron frying pan until very hot. Add the olive oil and spread to coat the pan. (if your pan is small, divide the mixture and use 2 pans.) [I take this to mean do it in 2 batches.].
  9. Add the meat/vegetable mixture and stir-fry for about 3 minutes, or until all the meat is cooked and tender. Remove from heat.
  10. Set a hot pad or trivet on the table and set the fajitas pan on it. The meat is customarily wrapped in warm flour tortillas and served with any of the following: rice, refried beans, salsa fresca, red or green salsa, sour cream, grated Cheddar cheese, guacamole or fresh avocado. Serve the hot marinade in a pitcher on the side.

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