From wight@odc.net Fri May 8 17:26:22 1998 Date: Sat, 02 May 1998 19:08:25 GMT From: Bill Wight Newsgroups: alt.food.barbecue Subject: Fajita Recipe * Exported from MasterCook II * Fajita Marinade Recipe By : Bon Appetit magazine March; 1986: Serving Size : 1 Preparation Time :0:00 Categories : Marinades Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----LIQUID INGREDIENTS----- 1 cup Fresh orange juice 1/2 cup Vegetable oil 1/4 cup Red wine-vinegar 1/4 cup Fresh lime juice 1 teaspoon Seasoning mix (recipe to fol 1 each Minced garlic clove -----SEASONING----- 6 tablespoons Salt 1 1/2 teaspoons Ground pepper 1 1/3 teaspoons Chili powder 3/4 teaspoon Garlic powder 3/4 teaspoon Cumin Mix and store in jar. Use as needed. This was in Marinade 2 lb. skirt steak in refrigerator over night. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Grilled Marinated Skirt Steak Recipe By : Two Hot Tamales Food TV Show TH6176 Serving Size : 1 Preparation Time :0:00 Categories : Marinades Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup cumin seeds, lightly toasted 6 Jalapeno chiles 4 cloves garlic 2 tablespoons cracked black pepper 1/2 cup lime juice, freshly squeezed 3 bunches cilantro, stems and leaves, washed 1 1/2 cup olive oil 2 teaspoons salt 3 pounds skirt steak, trimmed of excess fat Place cumin seeds, jalapenos, garlic, black pepper, salt and lime juice in blender and puree until cumin seeds are finely ground. Add remaining ingredients and puree until smooth. Cut the steak into 6 serving pieces. Generously brush meat with marinade and roll each piece into a cylinder. Arrange the rolled steaks in a shallow dish and pour remaining marinade over the meat. Cover and marinate for 24-48 hours in the refrigerator. Cook steaks over hot coals for 3-4 minutes per side. Transfer to cutting board and slice across the grain into diagonal strips.