Fajitas!

Continuing our Tex-Mex on the East Coast theme, we attempted fajitas on our new grill. My very nice co-worker donated his old grill to us and we are thrilled and have started grilling up a storm! It's the gift that keeps on giving! I'm convinced that this person will have good karma for at least a year.

Anyway, we couldn't decide between chicken or steak so decided to make both, which of course ended up to be waaayyy too much for 2 people, but the leftovers were welcome. The entire Tex-Mex spread consisted of: chicken and steak fajitas with all the fixin's, grilled corn-on-the-cob, tortilla chips, homemade tomato salsa, and of course Jose Cuervo margaritas.

Here's the grilled meat in all its glory...mmm

I bought flank steak and marinated it in a sauce I used previously on sirloin kabobs. We ended up marinating the chicken in it too so I doubled this batch.

1/4 cup soy sauce
3 tbsp light brown sugar
3 tbsp white vinegar
1/2 tsp garlic powder or mince 2 cloves fresh if you have it
1/2 tsp salt
freshly ground pepper
1/4 cup lime juice
1/4 cup lemon juice

Heat grill to 400F. Grill chicken about 5 minutes on each side and steak for 7-10 on each side, until cooked to preferred doneness.

Fajita toppings of your choice:
Grilled sliced bell peppers Grilled onion strips
Grilled sliced for some heat!
salsa - I made the same roasted tomato salsa as my previous post
chopped cilantro
diced tomato
Mexican flavor shredded cheese
guacamole - the avocados weren't ripe enough in the store to use in our feast :(
sour cream

I prefer the whole wheat tortillas, but any kind will work. Place meat, then cheese, then toppings in the tortilla, wrap and enjoy! Here is a picture of our entire feast!