The secret to Pappasito's Fajitas is their marinade and their tenderizing process: they repeatedly pierce the flank steak with a tenderizer fork; put it in a thick, tough, vacuum bag; add the marinade; remove all air after adding the marinade; and then seal the bag. I was chatting with a friend on Facebook the other day and the subject of fajitas came-up.

1/4 cup(s) lemon, juiced . Close the chamber or place the lid on the grill.

Don't mess with Texas tradition! I got this recipe from a friend of mine from Texas 20 years ago and it has become one of my family's favorites. 4 cloves garlic, minced Mix the marinade ingredients well. In a large heavy duty, zip top bag, put pieces of steak or chicken and pour in marinade. The history of fajitas in most of the United States is very recent. In a blender put oil, soy sauce, green onion, garlic, lime juice, pepper flakes, cumin, brown sugar, and liquid smoke and puree on lowest setting (don’t want to mix too much air into marinade). Remove the marinated chicken from the plastic bag and place on the grill at high heat until completely cooked through (about 4 minutes on each side).

Total Time. This steak fajita recipe uses bottled Italian salad dressing as part of the steak marinade to make it quick and convenient.

Fajitas start with the marinade. Pour marinade over meat in shallow glass, plastic or other non-reactive container (a 1-gallon plastic zip-top bag works well). Combine all ingredients and mix well.

You can use the marinade to flavor peppers, onions and/or mushrooms and cook them to go along with your fajitas. Reserve some marinade separate from the meat and toss the cooked peppers and onions in …

1 hour.

They're the standard by which I judge all fajitas.

Add the steak (I usually use flank steak or skirt steak) and toss with marinade to coat. Cook Time.

1 h 20 m. Serves. The marinade will be enough for 2-3 pounds of skirt steak.

You’ve got to use pineapple juice. This gives the beef fajitas a truly authentic Tex-Mex flavor and it works for several reasons. 20 minutes.

If you're using charcoal, …

For a healthy choice, pick dressing with a short and simple ingredient list including canola or olive oil.

Squish it around ensuring the meat is all covered. Makes enough to marinate 1 to 1-1/2 pounds flank steak. The key to these Tex-Mex Beef Fajitas is the marinade. Pull the fajita meat from the marinade and lay flat on a cookie sheet while you heat your your grill, or begin your charcoal. Seal bag, removing as much air as possible. Fajitas can be cooked in several ways. If you have the space, smoke the fajitas for 30 minutes with pure mesquite smoke, and then cook for 4 to 7 minutes per side over direct heat--mesquite coals being the heat of choice. Peel off the fatty membrane from the steak if it has been left by the butcher. Marinades for beef fajitas rely on acid ingredients like lime juice not just for flavor, but to tenderize the meat. Baste with the marinade throughout the cooking process. When the grill is as hot as it can be, or the charcoal has turned gray, place the meat down in the middle of the hottest part of the grill. Seal bag or cover and marinate in the fridge for 2 to 8 hours. Steak Fajita Marinade Ingredients: Here is the Texas secret to making the best steak fajita marinade recipe. First, pineapple juice is what powdered meat tenderizer is usually made from (pineapples or papayas). In a large resealable plastic bag (or a large mixing bowl), add all the ingredients and toss to combine. Sprinkle the fajita seasoning blend on both sides of the meat liberally. Whisk marinade ingredients together in a large bowl.

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