The Texas BBQ Forum

I'm leaning toward soy/lime/beer/garlic-onion, what do you guys (who still do skirts steak) use?

if you're doing Fajitas then I would marinate it in Allegro for a couple hours I prefer the Allegro Hot and Spicy or what they used to call Creole Marinade

I use a recipe that I got from Lupe's years ago.

Lupe Tortilla's Fajitas

• 2 lb. skirt steak
• 3 garlic cloves, peeled and mashed
• ⅓ cup peanut oil, plus
• 2 tablespoons peanut oil
• 4 tablespoons tequila
• 1 teaspoon salt
• 4 tablespoons fresh lime juice
• 1 large white onion, sliced into thin crescents (half rings)
• 3 green bell peppers or assorted color bell peppers, cut into strips
• 1 teaspoon ground cumin


• Cut the steak into pieces that will fit on your grill, or into your iron skillet if necessary.
• Place the pieces of meat into a non-reactive bowl.
• Mix the garlic, lime juice, cumin, tequila, salt, and ⅓ cup vegetable oil.
• Pour over the meat and marinade for at least 2 hours. Overnight is best.
• Remove the meat from the marinade and grill over hot coals or in an iron skillet over med-high heat.
• Do not allow meat to dry by overcooking.
• Heat the remaining 2 Tbs. vegetable oil and sauté peppers and onions over med-high heat until they are crisp/tender.
• Cut the grilled meat into strips and serve with pepper and onion mixture.
• Serve with warm flour or corn tortillas.
• Can also serve with optional sides: sour cream, avocados, guacamole, salsa, cheese, e, etc.

your marinate is a good mix of acid and flavors
it should be excellent
and the beer is a major +
http://thinkstuff.net/give-meat-a-beer- ... -grilling/

We use a simple marinade of Italian dressing, any type pf picante sauce and beer.
let the meat marinate for a least 4 hours remove pat dry and use your favorite rub.

Works well and have had no complaints.

Ric G.

that looks like a good one, okie its hard to beat the margarita for fajitas..

spacetrucker wrote:that looks like a good one, okie its hard to beat the margarita for fajitas..

I like to let the meat soak some up while I soak some up from the bottle.

Chicken or Beef Fajita Marinade

Marinade
1 T. Worcestershire sauce
1 T. cider vinegar
1 T. soy sauce
1 to 2 tsps. chili powder UR heat level
1 garlic clove minced
1/2 tsp. Mexican oregano powder more if U like
1 tsp. cumin powder
1 dash hot pepper sauce or use red pepper flakes UR heat level
1½ pounds boneless skinless chicken thighs cut into strips

1 T. vegetable oil
1 onion thinly sliced
1 green bell pepper sliced
1 red bell pepper sliced or use fresno red peppers or jalapeño’s
1/2 lemon or lime juiced fresh is better

Add to a bowl or in zip loc bag ~ all marinade ñ chicken pieces– massage into chicken ñ turn as often as U like. Marinate 30 minutes or cover ñ chill several hours.
Heat oil in a large skillet over high heat. Add chicken strips to skillet -sauté 5 minutes. Add oil - onion with peppers sauté another 3 minutes. Remove from heat - sprinkle with lemon or lime juice.

Aluminum foil keeps food moist - cook it evenly ñ easier clean ups.

~Another Beef or Chicken Marinade for Fajitas
Best Dang Best Fajitas Hj’s

1/2 c. olive oil
1/3 c. soy sauce
4 scallions washed or use just green onions ñ stems
2 garlic cloves large mashed well
1/4 c. lime juice fresh
1/8 to 1/2 tsp. red pepper flakes UR taste
1/2 to 1 tsp. gr. cumin
3 Tbsps. dark brown sugar
1 lb. steak or chicken cut into pieces

Using a blender - add oil - soy sauce - scallions - garlic - lime juice - red pepper - cumin ñ sugar – purée well.
Using large - zip top bag - add pieces of steak or chicken - pour in marinade all over . Seal bag - removing as much air as possible massage marinade into meat.
Marinate at least 1 hour in refrigerator.
Remove meat from bag - pat dry with paper towels before cooking or grilling .