The Best Fajitas

Makes: 4-5 servings

*Note: liquid smoke may seem like an unnecessary, optional ingredient but I promise it adds an irreplaceable flavor and smokiness - I keep a bottle of liquid smoke on hand in the refrigerator just to make these fajitas.

Marinade:

¼ cup fresh lime juice (about 3-4 limes)

1/3 cup water

2 tablespoons vegetable oil

2 large cloves garlic, minced

1 teaspoon sea salt

3 teaspoons apple cider or red wine vinegar

2 teaspoons reduced sodium soy sauce

½ teaspoons chili powder

½ teaspoon cayenne pepper

½ teaspoon liquid smoke

¼ teaspoon fresh ground black pepper

1/8 teaspoon onion powder

Fajitas:

1 1/2 pounds steak or your choice of meat

1 yellow onion, cut into thin strips

1 green pepper, cut into thin strips

1 red bell pepper, cut into thin strips

8 ounces fresh mushrooms, quartered

1 teaspoon reduced sodium soy sauce

2 tablespoons water

½ teaspoon fresh lime juice (a quick squeeze of a cut lime)

dash of sea salt and fresh ground pepper

Directions:

1. Combine all marinade ingredients in a small bowl. Place meat in a ziploc bag and pour the marinade ingredients over the top. Seal the bag and place in the refrigerator and let marinate for 2-3 hours.
2. After marinating, take meat out of the bag and discard the marinade. Grill or broil the meat 5-7 minutes per side or until you have reached desired doneness. Remove from grill or pan and tent with foil to keep warm.
3. In a large nonstick skillet, heat 1 tablespoon oil over medium heat and add the onion, mushrooms and peppers. Stir fry until softened but still crisp tender. Add soy sauce, water, lime juice and salt and pepper. Cook another 2-3 minutes, stirring frequently. Slice meat thinly on the diagonal and toss with the vegetables in the skillet. Serve immediately with flour tortillas and top with tomatoes, lettuce, guacamole, cheese, sour cream...the options are endless!

Teriyaki Rosemary Beef Kabobs

Makes: 6 servings

Ingredients:

2 pounds boneless beef top sirloin steak, about 1-inch thick (or chicken)

1/2 cup Teriyaki Sauce

2 tablespoons Dijon-style mustard

2 tablespoons chopped fresh rosemary leaves

1 zucchini, cut into 1/2-inch-thick rounds

1 red bell pepper, cut into 1-inch squares 

1/2 red onion, chunked

Metal or bamboo skewers* (I buy mine super cheap at Wal-Mart--the wooden throw away kind)

Directions:

1. Cut beef into 1-inch cubes.
2. Combine teriyaki sauce, mustard and rosemary; pour over beef and vegetables in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat all pieces. Refrigerate 2 hours, turning bag over occasionally.
3. Skewer beef and vegetables alternately onto bamboo skewers.
4. Grill 5 inches from hot coals 5 minutes on each side (for medium-rare), or to desired doneness.

World's Best Grilled Steak