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Name: Chilis Steak Marinade And Fajitas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 lb Flank steak; 1 Onion thinly sliced; 3 c Soy sauce; 2/3 c Honey; sprigs Cilantro optional; 1 Red bell pepper; 1/4 c Worcestershire Sauce; 1 tb Ground ginger; 1 Green bell pepper; 2 c Water; Tortillas optional; 2 ts Garlic minced; rice Hot, cooked, optional

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INGREDIENTS

2 lb Flank steak
1 Onion ; thinly sliced
3 c Soy sauce
2/3 c Honey
sprigs Cilantro ; optional
1 Red bell pepper
1/4 c Worcestershire Sauce
1 tb Ground ginger
1 Green bell pepper
2 c Water
Tortillas ; optional
2 ts Garlic ; minced
rice ; Hot, cooked, optional

Servings

INSTRUCTIONS

FAJITAS: Place steak in 13- by 9-inch glass baking dish. Pour marinade as needed to cover steak. Cover and marinate in refrigerator 4 hours or overnight. Drain meat and slice into thin strips. Cut peppers into thin strips. Heat skillet and add drained meat, red and green bell peppers, onion and enough marinade (1 to 2 tablespoons) to keep mixture from sticking to skillet. Stir-fry just until meat is done as desired. Garnish with cilantro. Serve with rice, if desired, or place about 1/2 cup mixture in center of 1 tortilla. Add any favorite salsa or toppings. STEAK MARINADE: Combine soy sauce, honey, Worcestershire sauce, garlic, ginger and water in bowl. Place in jar with tight-fitting lid and use as needed to marinate steaks, chops or poultry for grilling or making fajitas. (7 1/2 cups) Yields 4 servings without salsa and rice. Each serving: 333 calories; 127 mg sodium; 85 mg cholesterol; 17 grams fat; 7 grams carbohydrates; 35 grams protein; 0.40 gram fiber Recipe Source: Los Angeles Times - 01-06-1999 Recipe from Chilis Bar & Grill Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com

NOTES

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Chilis Steak Marinade And Fajitas

2 lb Flank steak
1 Onion thinly sliced
3 c Soy sauce
2/3 c Honey
 sprigs Cilantro optional
1 Red bell pepper
1/4 c Worcestershire Sauce
1 tb Ground ginger
1 Green bell pepper
2 c Water
 Tortillas optional
2 ts Garlic minced
 rice Hot, cooked, optional

FAJITAS: Place steak in 13- by 9-inch glass baking dish. Pour  marinade as needed to cover steak. Cover and marinate in refrigerator  4 hours or overnight. Drain meat and slice into thin strips. Cut  peppers into thin strips. Heat skillet and add drained meat, red and  green bell peppers, onion and enough marinade (1 to 2 tablespoons) to  keep mixture from sticking to skillet. Stir-fry just until meat is  done as desired. Garnish with cilantro. Serve with rice, if desired,  or place about 1/2 cup mixture in center of 1 tortilla. Add any  favorite salsa or toppings. STEAK MARINADE: Combine soy sauce, honey,  Worcestershire sauce, garlic, ginger and water in bowl. Place in jar  with tight-fitting lid and use as needed to marinate steaks, chops or  poultry for grilling or making fajitas. (7 1/2 cups) Yields 4  servings without salsa and rice.    Each serving: 333 calories; 127 mg sodium; 85 mg cholesterol; 17  grams fat; 7 grams carbohydrates; 35 grams protein; 0.40 gram fiber    Recipe Source: Los Angeles Times - 01-06-1999 Recipe from Chilis Bar  & Grill    Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com

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Nutrition

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Serving Size: 1 Serving (472g)
Recipe Makes: 4

Calories: 510
Calories from Fat: 147 (29%)

Amt Per Serving		% DV

	Total Fat 16.3g	22 %
	Saturated Fat 6.7g	34 %
	Monounsaturated Fat 6.6g
	Polyunsanturated Fat 0.7g
Cholesterol 78.4mg		24 %
Sodium 3311mg		114 %
Potassium 1174.6mg		31 %
Total Carbohydrate 36.3g		11 %
	Dietary Fiber 2.2g	9 %
	Sugars, other 34.1g
Protein 54.3g		78 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 510

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