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Mesquite-Grilled Steak Fajitas

Admit it. You're wondering what soy sauce is doing in a Mexican recipe. Well, soy sauce is one of those secret ingredients that chefs use to wake up the flavor of all kinds of foods. Agua Negra is great for basic backyard barbecued steaks and chicken, too -- just marinate 1 hour to overnight.

2 pounds skirt steak (we used flank steak)
Agua Negra Marinade (recipe follows)

To marinate the steaks, place the meat in a resealable container. Pour the marinade over the meat, and move the meat around to make sure that it is evenly covered. Marinate in the refrigerator for 6 to 8 hours.

To grill the steak, start the coals in a charcoal grill or preheat a gas grill. Place the beef on the grill and leave undisturbed until grill marks form, then rotate the meat 90 degrees to create a second set of marks. After 2 to 3 minutes, turn the beef to cook the other side. Transfer the beef to a work surface and slice. Serves 4.

Agua Negra Marinade

1 cup soy sauce
2 cups pineapple juice
2 tablespoons ground cumin
1 1/2 teaspoons minced garlic
1/4 cup freshly squeezed lime juice

Combine all ingredients with a whisk in a mixing bowl, making sure to break up any lumps of spices. Store in an airtight container in the refrigerator for up to 2 days. Makes about 3 1/4 cups.

"Chevys & Rio Bravo Fresh Mex Cookbook"

Sunday, July 16, 2000



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