It’s warm! Seriously, after this never ending up and down of weather, today was actually kind of nice out. We took advantage of the nice weather by grilling outside. And by we, I mean Andrew grilled outside, but I made the marinade, cooked the vegetables, and warmed the tortillas. Let’s just say it was a team effort. While Andrew is the master at grilled chicken, we decided to go a few extra steps and make fajitas.
We grilled both steak and chicken because why choose when you don’t have to? I used the same marinade for both kinds of meat, but I think I had a slight preference for the chicken. The marinade is tangy with just a little bit of spice and it was de-li-cious.
Also, I totally forgot that it was the weekend for celebrating St. Patrick’s Day. Andrew got on that bandwagon, but I was too busy being a boring old person and doing stuff like getting my car fixed and looking at washing machines. However, Jen and Evan did not forget to celebrate the Irish and they walked in holding some beautiful Irish soda bread. I mean, look at that thing? It’s gorgeous! I had never had Irish soda bread before, but it was springy and studded with caraway seeds and plump raisins. Eaten with a slice of green apple and some cheddar cheese was so so good.
Chicken and Beef Fajitas
- For the Marinade
- 2 limes, juiced
- 1/4 cup orange juice
- 4 Tbsp olive oil
- 2 garlic cloves, roughly chopped
- 3 chipotle chilis in adobo sauce
- 1/2 tsp ground coriander
- 1/2 tsp chili powder
- 1 tsp salt
- 1 1/4 lbs flank steak
- 2 chicken breasts
- 1 red bell pepper, thinly sliced
- 1 green pepper, thinly sliced
- 1 medium sized sweet onion, sliced
- lime juice
- olive oil
- flour tortillas
- In a medium bowl, combine all of the marinade ingredients and puree using an immersion blender until smooth.
- In a large ziploc bag, combine the steak and 2/3 of the marinade. Seal and shake to evenly coat. In a separate bag, combine the chicken breast and the rest of the marinade. Seal and shake to evenly coat. Put both bags in the fridge for 4-6 hours to tenderize the meat and let the flavors soak in.
- Grill the meat and the chicken. Remove from the heat and allow to rest before slicing.
- Toss the peppers and onions with lime juice and olive oil until lightly coated. In a hot frying pan, sauté the vegetables until the onions turn translucent and the peppers just start to get soft.
- Heat a small fry pan and warm the tortillas on both sides until they get a little charred and are pliable.
- Serve with guacamole and salsa. We also had some green chilis, tomatoes, and sour cream with our fajitas if you want to get extra fancy.
Adapted from the Food Network