Serves: 2-4
Prep. Time: 2:40
1/4 cup lime juice
2 Tbls. olive oil
4 cloves garlic - crushed
2 tsp. soy sauce
1 tsp. salt
1/2 tsp. liquid smoke
1/2 tsp. cayenne
pepper1/4 tsp. black
pepper1 lb. boned, skinned chicken breasts OR sirloin steak
2 Tbls. water
1 tsp. soy sauce
1/2 tsp. lime juice
1 dash salt
1 dash black
pepper1 Tbls. olive oil
1 lrg. Spanish onion - sliced thin
1/2 med. green bell
pepper - seeded, sliced thin
1/2 med. red bell
pepper - seeded, sliced thin
-Combine 1/4 cup lime juice, 2 Tbls. oil, garlic, 2 tsp. soy sauce, 1 tsp. salt, liquid smoke, cayenne
pepper, 1/4 tsp. black
pepper, and either the sirloin OR the chicken in a sealable plastic container, cover, and refrigerate for at least 2 hours, or overnight (see Notes, below).
-Combine water, 1 tsp. soy sauce, 1/2 tsp. lime juice, salt, and 1 dash black
pepper; set aside.
-Grill meat over a medium-high flame 4-5 minutes on each side.
-Cut meat into thin strips; set aside and keep warm.
-Cook onion and bell
peppers in oil until brown; remove from heat (see Notes, below).
-Pour reserved liquid mixture over onions and bell
peppers.
-Combine meat, onions, and bell
peppers.
Notes: Serve with warm tortillas, pico de gallo, cheese, sour cream, and guacamole When I make this, I make sure to marinade at least overnight; the taste from the marinade is so good, I like to make it stronger. Also, I steam the
peppers and onions rather than sauté them, as it cooks them evenly and retains their color perfectly.
Make It A Meal: Serve with Rice Picante and a Margarita Presidente like Chili's.
ENJOY!!
