This recipe comes from Todd Wilburs book Top Secret Restaurant Recipes. I have made the marinade for the chicken so many times - it is delicious. The link to his website is below.
Recipe Link: http://www.topsecretrecipes.com
List of Ingredients
1 cup fresh lime juice
1 1/3 cups water
1/2 cup vegetable oil
4 large clove garlic -- pressed
1/4 cup vinegar
2 2/3 tablespoons soy sauce
2 teaspoons liquid Barbecue SmokeŽ
1 1/3 tablespoons salt
2 teaspoons chili powder
2 teaspoons cayenne
1 teaspoon ground black pepper
dash onion powder
8 boneless, skinless chicken breast OR
4 pounds top sirloin steak OR
4 spanish onion -- sliced
1/4 cup vegetable oil
1 1/3 tablespoons soy sauce
1/2 cup water
2 teaspoons lime juice
dash ground black pepper
Pico de gallo:
8 medium tomatoes -- diced
2 cups spanish onions -- diced
2 2/3 tablespoons chopped fresh jalapeno -- seeded and deribbed
2 2/3 tablespoons fresh cilantro -- finely minced
On the Side:
2 cups Pico de gallo
2 cups grated cheddar cheese
2 cups guacamole
2 cups sour cream
1 quart shredded lettuce
32 6-inch flour tortilla
1. Combine all the ingredients for the marinade in a small bowl. Soak your choice of meat in the marninade for at least 2 hours. If your are just using the sirloin, let it marinate overnight if possible.
2. When the meat has marinated, preheat your barbecue or stovetop grill to high.
3. Preheat a skillet over med/high heat. Saute the onion slices in the oil for 5 minutes. Combine the soy sauce, water and lime juice in a small bowl and pour it over the onions. Add the black pepper and continue to saute until the onions are translucent and dark on the edges (4-5 more minutes). Salt to taste.
4. While the onions are sauteeing, grill the meat for 4-5 minutes per side until done.
5. While the meat and onionsare cooking, heat up another skillet (cast iron if you have one) over high heat. This will be your sizzling serving pan.
6. When the meat is done, remove it from the grill and slice it into thin strips.
7. Remove the extra pan from the heat and dump the onions and any liquid into it. If you've made it hot enough the onions should sizzle. Add the meat to the pan and serve immediately with pico de gallo, cheddar cheese, guacamole, and sour cream arranged on a separate plate on a bed of shredded lettuce. Steam the tortillas in a moist towel in the microwave for 30 seconds and serve on the side. Serve salsa also, if desired. Assemble fajitas by putting the meat into a tortilla along with your choice of condiments. Roll up the tortilla and scarf out.