Late Summer Grilling: Beef and Chicken Fajitas

I have been meaning to post this recipe for ages now and haven’t gotten around to it for some reason.  Wade grilled these fajitas way back on Father’s Day.  Now that the days are beginning to shorten and Fall is just around the corner, the days for grilling will soon be over.  I can’t think of a better way to celebrate the end of summer than with fajitas and all the fixings and ice cold beers.

Chicken Marinade

•1 Tablespoon chili powder, more or less to taste- we used a New Mexico chili powder

•1 small onion, sliced

•4 cloves garlic, minced

•3/4 cup lime juice

•A couple large handfuls of cilantro, finely chopped

•Salt and Pepper, to taste

•2 1/2 pounds chicken breast

Marinade meat at least four hours ahead of time.  Mix the chili powder, onion, garlic, lime juice, and cilantro together in a large plastic container with a lid.  Season with salt and pepper.  Taste.  Adjust seasonings.  Add chicken and combine thoroughly.  Refrigerate until grilling time.

Beef Marinade

•3 cloves garlic, minced

•1 Tablespoon chili powder

•1/4 cup lime juice

•1 Tablespoon Worcestershire sauce

•a large handful of cilantro, finely chopped

•Salt and pepper, to taste

•2 pounds boneless round steak

Mix the garlic, chili powder, lime juice, Worcestershire sauce, and cilantro in a small bowl.  Season with a bit of salt and pepper.  Taste and adjust seasonings.  Rub the marinade into both sides of the steak.  Place in a shallow container and pour any remaining marinade over the meat.  Cover and refrigerate.  Remove from refrigerator a few minutes before grilling time to take off the chill.

Grill the meat until chicken is cooked through and the beef is cooked to your desired level of doneness.  Slice thinly and put on a serving platter.  Keep warm

Meanwhile, make the veggies.

•3 large bell peppers, sliced- use one each of red, yellow, and green

•2 large onions, halved and sliced thickly

•Olive oil

Toss the bell peppers and onions in a large bowl with a bit of olive oil to coat.

Heat up a grill pan over high heat.  If you have a  veggie basket for the grill, go ahead and use that.  We don’t have one, so I made them inside

Cook the veggies over high heat very briefly.  You want them just barely tender and nicely browned in places.

Serve the meat and veggies with all the fixings.

How about some homemade tortillas and refried beans to go with your fajitas?


One thought on “Late Summer Grilling: Beef and Chicken Fajitas

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