Monday, November 7, 2011
Yum! This is my kind of fajita- stuffed to the max.
austin fajitas (cookbook: Junior League Centennial Cookbook)
1 1/2 to 2 pounds lean flank steak or 6 chicken breasts
1/4 cup oil
2 tablespoons lemon juice
2 tablespoon soy sauce
2 tablespoons chopped scallions
1 clove garlic, minced
1 teaspoon coarsely ground black pepper
1 teaspoon celery salt
1 teaspoon jalapeno juice
warm flour tortillas and garnishes
Remove the fat from the steak and wipe the meat with paper towels. Combine the marinade ingredients and mix well. Place the steak and the marinade in a shallow dish. Let stand in the refrigerator for at least 6 hours, turning frequently. Drain off the liquid. Broil over hot coals to the desired degree of doneness. Cut the steak diagonally in thin slices. Provide warm tortillas, sliced steak and bowls of garnishes to make your favorite rolled and stuffed fajitas. May I suggest cheddar cheese, monterrey jack cheese, lettuce, tomatoes, red salsa, green salsa, sour cream, lettuce, tomatoes and olives!