🫙 From the Spice Rack
Verde Valley Fajitas
Verde Valley Fajitas 1 (1 1/2- to 2-pound) skirt steak or lean flank steak, or 6 chicken breast halves, boned and skinned Marinade 1/4 cup vegetable oil 2 tablespoons lemon juice
sideeasy
Ingredients8 items
Ingredients
- 1(1 1/2- to 2-pound) skirt steak or lean flank
- 1/4cupvegetable oil
- 2tablespoonlemon juice
- 2tablespoonsoy sauce
- 2tablespoonchopped scallions
- 1clovegarlic, minced
- 1teaspooncoarsely ground black pepper
- 1teaspooncelery salt
Directions
- 1
Verde Valley Fajitas 1 (1 1/2- to 2-pound) skirt steak or lean flank steak, or 6 chicken breast halves, boned and skinned Marinade 1/4 cup v
- 2
Combine the marinade ingredients and mix well
- 3
Place the steak and the marinade in a shallow dish
- 4
Let stand at cool room temperature or in the refrigerator for at least 6 hours, turning frequently
- 5
Drain off the liquid
- 6
Broil over hot coals to the desired degree of doneness
- 7
Cut the steak diagonally in thin slices
- 8
Provide guests with warm tortillas, sliced steak and bowls of garnishes to make their favorite rolled and stuffed fajitas.