Chili's Steak Marinade and Fajitas
Author: Kitchens
  • 2 pounds flank steak, skirt or sirloin steak
  • Chili's Steak Marinade; (see below)
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 onion; thinly sliced
  • cilantro sprigs; (optional)
  • hot cooked rice; (optional)
  • Tortillas; (optional)
  • Chili's Steak Marinade:
  • 3 Cups soy sauce
  • 2/3 Cup honey
  • 1/4 Cup Worcestershire sauce
  • 2 teaspoons minced garlic
  • 1 Tablespoon ground ginger
  • 2 Cups water
  1. 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.
  2. 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.
  3. Serve with rice, if desired, or place about 1/2 Cup mixture in center of 1 tortilla. Add any favorite salsa or toppings.
  4. 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. (Makes 7 1/2 Cups)
This recipe 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

NOTES: Recipe from Chili's Bar & Grill
Recipe by Recipes at