A Marinade for More Than Steak

DEAR SOS: Is it possible to get a recipe for the steak fajitas marinade from Chili’s Grill & Bar?

LYNDA FOWKS

Rancho Santa Margarita

DEAR LYNDA: We were sent the recipe for the marinade, which can be made in bulk and refrigerated to use whenever needed to marinate steaks, chops or poultry for grilling or stir-frying.

Chili’s Steak Marinade and Fajitas

Active Work Time and Total Preparation Time: 5 minutes * Nonfat

MARINADE

3 cups soy sauce

2/3 cup honey

1/4 cup Worcestershire sauce

2 teaspoons minced garlic

1 tablespoon ground ginger

1 quart water

* Combine soy sauce, honey, Worcestershire sauce, garlic, ginger and water in bowl. Place in jar with tight-fitting lid and use as needed to marinate steaks, chops or poultry for grilling or making fajitas.

7 1/2 cups. 2 tablespoons: 21 calories; 820 mg sodium; 0 cholesterol; 0 fat; 4 grams carbohydrates; 2 grams protein; 0.01 gram fiber.

Chili’s Fajitas

Active Work Time: 15 minutes * Total Preparation Time: 4 hours, 15 minutes

1 (2-pound) flank, skirt or sirloin steak

Chili’s Steak Marinade

1 red bell pepper, cut in thin strips

1 green bell pepper, cut in thin strips

1 onion, thinly sliced

Cilantro sprigs, optional

Hot cooked rice, optional

Tortillas, optional

* Place steak in 13x9-inch glass baking dish. Pour marinade as needed to cover steak. Cover and marinate in refrigerator 4 hours or overnight.

* Drain meat and slice into thin strips. Heat skillet and add drained meat, red and green bell peppers, onion and enough marinade (1 to 2 tablespoons) to keep mixture from sticking to skillet. Stir-fry just until meat is done as desired.

* Garnish with cilantro. Serve with rice, if desired, or place about 1/2 cup mixture in center of 1 tortilla. Add any favorite salsa or toppings.

4 servings without salsa and rice. Each serving: 333 calories; 127 mg sodium; 85 mg cholesterol; 17 grams fat; 7 grams carbohydrates; 35 grams protein; 0.40 gram fiber.