Beef Fajita Marinade

Ingredients

  • 1 12 OZ BEER
  • 4-6 T ALBERT AGNOR’S MEAT SEASONING
  • ½ C OLIVE OIL 
  • 1/4 C SOY SAUCE
  • 2 T LIME JUICE
  • 1 T MINCED GARLIC, SLICED ONION, SLICED PEPPER

Directions

  • SPRINKLE AND/OR RUB FAJITA MEAT GENEROUSLY WIT HALBERT AGNOR’S MEAT SEASONING (BEEF CUTS SUCH AS SKIRT STEAK, OR SIRLOIN STEAK CAN BE USED FOR FAJITAS. MEAT SHOULD BE THINLY SLICED ACROSS THE GRAIN) SET MEAT ASIDE IN LARGE SHALLOW PAN
  • COMBINE 1 BEER, OLIVE OIL, SOY SAUCE, LIME JUICE AND GARLIC. MIX WELL. POUR OVER MEAT. COVER AND REFRIGERATE OVERNIGHT. IF YOU HAVE A MARINATING CONTAINER WITH A SNP LID, TURN PAN SEVERAL TIMES TO COAT MEAT WELL.
  • GRILL ON GRILLING PAN OVER HOT COALS. FOR EXTRA FLAVOR, DREDGE MEAT IN ALBERT AGNOR’S CHILI MIX BEFORE GRILLING. PUT MEAT IN OVEN FOR AN HOUR AT BAKE 325 DEGREES WHILE YOU PREPARE THE REST OF THE MEAL.