|Introduction to Catering|
|by Stephen B. Shiring|
This practical, hands-on book is written by three food service professionals who share their secrets to successful catering.
Tip: Try steak fajita marinade for more results.
Results 1 - 10 of 18 for skirt steak fajita marinade
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Cut steak into desired fajita lengths. Blend all ... bowl; add meat. Cover bowl and marinade meat overnight in refrigerator. Stir 3 or 4 times and grill.
In a glass dish combine fajita marinade, vinegar, oil and water. Place the steak in the marinade ... guacamole. Chicken or shrimp may be used instead of chicken.
Prepare the chicken as indicated, then place in a bowl and set aside or chill. In a large heavy frypan or skillet, melt the butter over a medium ...
Trim, strip and marinate meat in the above ingredients for at least 1 hour, preferably overnight under refrigeration. Grill meat over medium coals, ...
Combine soy sauce, ... dissolve sugar. Let marinade stand in sealed ... 10 minutes per steak if meat is ... Gallo or Picante sauce. Makes 1 quart marinade.
At least 3 ... and gristle. For skirt steak use a flat ... bag. Combine the marinade ingredients and pour ... peppers and onions, guacamole and sour cream.
Mix all spices together. Add beer to complete the marinade. Add meat. Marinate for 1 hour to overnight.
Combine all marinade ingredients and mix ... any fat from steak and wipe well ... guacamole, grilled peppers and onions and cheese. Put together as you like.
Mix lime juice, ... remove 3 tablespoons marinade and set it aside for the beans. Place steak and marinade in ... all chips are baked. Makes about 8 cups.
Place steak and onion in ... cover. Pour remaining marinade over steak and ... peppers. Pass the tortillas, tomatoes, avocado, sour cream and sauce. 6 servings.
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