Category - Beef
Author - Red Creek Marinade Co.
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• 2 pounds of tenderized skirt (fajita) steak or boneless, skinless chicken breasts. Sliced into strips for fajitas.
• 1 to 2 ounces per pound of:
  Red Creek Bold & Spicy All Purpose Marinade
• Dried or fresh cilantro (to taste)
• 2 large bell peppers (cut into strips)
• 1 large white onion (cut into rings)
• 2 to 3 tablespoons of butter-flavored Crisco
• 1 large non-stick wok or skillet
• 1 gallon size zip-lock bag or bowl

Place fajita strips into zip-lock bag or bowl.Shake marinade vigorously and then pour 1 to 2 oz. marinade per pound of meat over strips. Sprinkle with cilantro to taste and work marinade into strips. Set aside and allow to marinate for 15 to 30 minutes before continuing with following directions.

After fajita strips have been marinating for 15 to 30 minutes, stir-fry the onion rings and bell pepper strips in Butter-flavored Crisco in a large non-stick wok or skillet. Remove to a warming dish when done. Remove fajita strips from marinade and using the same wok or skillet (it may be necessary to add another small amount of Butter-flavored Crisco), pan grill strips until done.

Serving Suggestion:
Serve stir-fried vegetables and pan grilled fajita strips on large heated platter surrounded by a covered bowl of warm flour tortillas (or warm flour tortillas wrapped in a bright, colorful kitchen towel) with bowls of sour cream, avocado slices, grated cheese, chopped tomatoes, pico de gallo and other assorted salsas. Delicious and pretty enough not to require additional garnishes unless you want to garnish the table with a pitcher of margaritas and frosted glasses!