Steak or Chicken Fajitas

The recipe calls for steak, but we used this with chicken. Yum! The marinade is absolutely great!

• 5 large cloves of garlic, crushed
• 1/4 cup lime juice
• 2 teaspoons salt
• 1 tablespoon chili powder
• 1/2 teaspoon hot red pepper flakes (did not use them)
• 1/2 cup balsamic vinegar
• 2 tablespoons soy sauce
• 1/2 chopped fresh cilantro
• 2 lbs. chicken (I used tenderloins) or skirt or flank steak
• fajita fixins: tortillas, lettuce, guacamole, salsa, sour cream, cheddar cheese, etc.

1. Combine the first eight ingredients (through cilantro) in a baking dish or tupperware. Blend thoroughly with a wire whisk. Add chicken or steak in one layer, toss to coat so that the meat is completely covered by marinade and refrigerate for 6 hours or overnight.

2. Discard the marinade. Grill chicken or steak until done. Remove to cutting board and let sit for 5-10 minutes. Slice thinly. Place in a warm tortilla and assemble with all other fixins, as desired.

Yield: 6-8 servings