Marinades

Here are a couple of good marinades you can use on steaks and fajitas to bring out some flavor and increase tenderness.

1) Teriyaki and Limes - This is one my Uncle David taught me back in the 80s. Very simple and great on Fajitas. Here's the family pack recipe.

Juice of 4 small limes
2 Cups of Teriyaki Sauce (Kikkoman)
2 tablespoons pepper
1 tbsp of onion powder
1 tbsp of garlic powder
1 tsp of cayenne pepper (optional for a bit more kick)


Marinate your meat in the refrigerator for at least 4 hours in a large freezer back. Flip every hour. The best amount of time is overnight. Sear meat on both sides and then move to a cooler side of your grill to cook to your desired doneness.

2) Mac's Fajita Marinade

This is one of my favorites and works every time for great fajitas and any steak. This is for a family pack of meat.

1 Cup Soy Sauce
2 Cups Wishbone Italian Dressing
3 Cups Pineapple Orange Juice
3-5 tablespoons of your favorite steak seasoning

Marinate the meat overnight in a freezer bag. Don't forget to flip it every hour or so until you go to bed. Grill your meat over high heat to sear and then move to a cooler part of the grill for finishing.

BONUS: Everyone likes to see Fajitas garnished with bell peppers and onions. Try this for a great presentation.

2 each of Red, Yellow, Orange, and Green Bell Peppers (cut into strips or use cookie cutters to get the desired party time shapes you want)
1 large Red Onion sliced into thin strips (Feel free to use whichever onion you like best.) I like red because of the color it provides.
Olive oil
2-4 pats of salted butter
Tarragon

Cover the bottom of a non stick skillet with olive oil and heat it up. When the oil gets very hot put in your onions and let them saute. About halfway through your desired doneness (I like them carmelized) put in the butter and add the cut peppers. Leave onions on bottom of pan for a while to continue to carmelize. The steam from the onion will steam the peppers a bit. When the onions are just about done stir them up really well with the peppers and then sprinkle some tarragon in. Saute for just a few minutes more and don't let the colors fade a whole lot (Colors will fade if you put them into a pan and cover with foil.) Mix them up with your fajitas and serve right away. For added effect use a cast iron pan thats been heated in the oven and place your sizzling meat, peppers and onions on. Serve with tortillas, Pico De Gallo, Guacamole, and your favorite Mexican sides.