This recipe is derived from several attempts at fajitas. I believe that the method of cooking is probably as important as the marinade. Use a flank steak—tenderized or not. Flank steak is generally a little more expensive than skirt steak, but it is miles better.

Marinade

¼ cup lime juice
¼ cup water
2 tablespoons olive oil
3 cloves garlic
1 tablespoon soy sauce
½ tsp sugar
2 dashes of liquid smoke flavoring
1 tsp salt
½ tsp cayenne pepper
½ tsp black pepper

Place 1 to 1 and ½ pounds of fajita meat inside a bowl and cover with marinade. Store covered in the refrigerator for 6 to 8 hours, turning the meat once or twice.

When it is time to cook the meal, prepare an iron skillet by melting a tablespoon of butter and stir-fry at least one sliced onion. You can add peppers too if you like them. These should cook down in the skillet for about twenty minutes.

Grill the steak, but make sure you save the marinade.

After the meat is done, remove the onions from the iron skillet and set aside. Slice the meat across the grain into nice fajita strips. Heat the iron skillet very hot. Put the fajita strips in the skillet with half the marinade. Let it sizzle for a few moments, add half the onions, add half the remaining marinade, add the rest of the onions and marinade and let it sizzle. Most of the marinade should be soaked up when this dish is done. Serve with refried beans, salsa, sour cream and cheese.

Salsa

I love fresh salsa!

Refried Beans

Home made refried beans like grandma used to make!

Spanish Rice
Spanish Rice