Award Winning Beef Fajitas
|Beef||6 Pound, well skinned (fajitas)|
|Teriyaki sauce||1⁄3 Cup (5.33 tbs)|
|Fajita seasoning with tenderizer||To Taste|
|Garlic salt||To Taste (California, Blended With Parsley And Other Spices)|
Four hours prior to cooking, squeeze fresh lime juice on both sides of meat and sprinkle lightly with teriyaki sauce.
Let stand 2-2 1/2 hours.
Drain excess liquid and sprinkle garlic salt and fajita seasoning over meat.
Using a small brush, dab olive oil all over both sides of the meat.
This will prevent burning the meat over hot flames.
Cook marinated fajitas quickly over very hot coals.
Flame cook until darkened, turn meat over and repeat.
Remove from flames once both sides are darkened.
Cut into 1-inch strips across the grain.
Serve hot with tortillas, pico de gallo, and margaritas.