For the Steak:
Enjoying fajitas
2 lb Sirloin Steak
2 cups soy sauce
1/3 cup Worcester sauce
1/2 cup brown sugar
1/4 cup Dijon mustard
1/3 cup olive oil
Combine the soy sauce, Worcester sauce, mustard, oil, and sugar. Add steak and just enough water to cover the meat. Marinade for 24 hours. Grill over hot coals, about 6 minutes per side (depending on the thickness and how you like your meat cooked). Allow it to rest for at least 10 minutes. Slice thinly against the grain.
Carving the MeatFor the chicken:
2 pounds boneless skinless chicken breast
1 cup soy sauce
1/2 cup brown sugar
Combine soy sauce and sugar. Add chicken breasts and just enough water to cover the meat. Brine for 24 hours. Grill over hot coals, about 5 minutes per side. Allow the chicken to rest at least 10 minutes, and slice thinly.
Recipe notes: do not be tempted to use the same mixture for both the chicken and the steak. One (for the chicken) is a brine, and the other (for the steak) is a marinade. The vinegar in the Worcester sauce will turn the chicken into a mushy, unappealing mass.
For the accompaniments:
3 onions, sliced thinly
3 peppers, sliced in strips
1 can refried beans
Guacamole
flour tortillas
cheddar cheese
sour cream
chopped fresh cilantro
Sautee the peppers and onions in a little bit of olive oil until they are translucent and begin to brown, about 10 minutes. Add salt and pepper to taste. Heat refried beans, and serve. Heat tortillas in a skillet over high heat, about 30 seconds per side.