I have never been pleased with any marinade for fajitas. Recently, I stumbled on Matt Martinez's recipe for fajitas that requires no marinating and is excellent. Matt owns Matt's El Rancho Tex-Mex Restaurant in Austin. It is probably the most popular Tex-Mex restaurant in town.
Flap steak (or skirt steak) with Texas Sprinkle (recipe follows) on it, bell peppers, and onions, Black Magic Finishing Sauce (recipe follows).
Next, grill the steak. I like to throw it directly on the coals for a minute and flip it to the other side. Then, finish cooking on the grid.
Set the steak aside, and saute the bell pepper and onion in a little olive oil
Put the steak in the skillet and drizzle some Black Magic Finishing Sauce. Toss around for 30 or so seconds.
Dish it up
Enjoy with your favorite margarita.
Good on meat, chicken and seafood. Use 3 teaspoons per 4 ounces.
4 tablespoons cracker meal or finely ground unflavored bread crumbs
3 tablespoons plus 2 teaspoons granulated garlic
3 tablespoons salt
2 tablespoons coarsely ground pepper
Black Magic Finishing Sauce
Believe it or not, the combination loses the identity of each of the ingredients, and only enhances the flavor of the meat.
1 bottle (10 ounces) Kikkoman light soy sauce
1/3 cup red wine vinegar
1/3 cup dry red wine
I hope you try it.
Dripping Springs, Texas.
Gateway to the Hill Country