Fajita Marinade.

This is the tried and true fajita marinade from the Schneider family. It is famous amoung friends attending the summer parties at the ranch.

Here's the challenge...finding the right cut of meat. The only place my mom can find it is at Granzin's meat market in my home town. (I hear they ship!) You want a double tendorized skirt steak or flank steak cut about 1/4 of an inch thick, not exactly something you can find at the local Kroger. I can only find flank steak out here in Atlanta and the butchers look at me funny if I tell them to double tendorize it with a hammer. You want this meat to look like cube steak, except cube steak is the WRONG cut of meat to use.

I might also mention this is fantastic on chicken. Some of you might want to try it on shrimp or salmon. Tell me how that goes on the shrimp, I'm allergic to shellfish so that option is out for me.

Beef or Chicken Fajita Marinade

1 Light Beer (we drink a lot of Miller in this house)
1/4 c. soy sauce
1 pkg. dry Italian dressing (Good seasons)
3 T. lime juice

Fajita Seasoning

8-10 lbs of meat

Mix all ingredients in a measuring cup or bowl.

Lay meat of choice in 9x13 glass pan or freezer baggies because that 9x13 is not going to hold all the meat.

Pour marinade over the meat of choice. Shift meat around in the marinade to make sure it gets between the crannies...

Marinade over night, this insures the best absorbtion of flavor. Grill the next evening and serve with your favorite Mexican sides.

Fajita seasoning, my mom sent me to Georgia with a can of this stuff. It's made by Rosa's the ingredients are onion salt, garlic salt, garlic powder, pepper, and other spices. I think if you dust the meat with a combination of the four you should be good.

Sidenote: The leftovers make awesome sandwich roll ups and salad toppings.