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Fajita Meat Recipe

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This recipe for Fajita Meat, by , is from The Swartz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Lievens
Added: Saturday, January 21, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Skirt steak
Boneless skinless chicken breasts
1 bottle Italian dressing
Salt & pepper (or fajita seasoning if you have it)

Directions:
Directions:
Trim fat off of skirt steak. This is usually a lousy cut of meat so may be a lot of fat but what you can't trim off will cook away and add to flavor of meat. Cut steak into manageable big pieces and season steak and chicken with salt & pepper. In 2 bowls, one for steak, one for chicken, put meat and then pour dressing on top. Make sure all meat is coated. Let marinate for several hours. Let excess drip off each piece of meat before adding to grill. Discard remaining marinade. Don't overcook. Steak usually takes longer than chicken. Then slice steak across grain in small strips. And slice chicken. Ready to serve with tortillas and favorite toppings.

Personal Notes:
Personal Notes:
If you can't buy the pre-packaged & seasoned fajita meat, this is a great way to get the same flavor.

 

 

 

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