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Chili's Steak Marinade And Fajitas

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  • 4 servings
    Yield
  • Mins
    Prep Time
  • Mins
    Cook Time

Ingredients

2 pounds flank steak, skirt or sirloin steak
Chili's Steak Marinade (see below)
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 cups soy sauce
cup honey
¼ cup Worcestershire sauce
2 teaspoons minced garlic
1 tablespoon ground ginger
2 cups water
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Nutrition Facts

Amount Per Serving

Calories Calories from Fat
% Daily Value
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Saturated Fat g %
Trans Fat g
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Total Carbohydrate g %
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Directions

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. Each serving: 333 calories; 127 mg sodium; 85 mg cholesterol; 17 grams fat; 7 grams carbohydrates; 35 grams protein; 0.40 gram fiber

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