FAJITA MENU IDEAS RECIPES

Steps:

• For the marinade: In a small 2 cup measuring cup, or something similar size and shape, combine all the marinade ingredients. Using an immersion blender, puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef.
• Preheat a ridged grill pan on high heat.
• Drain the marinade from the beef. Lightly oil the grill or grill pan. Season liberally with salt and freshly ground black pepper. Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest. Depending on the size of your grill pan you may need to cook in batches.
• For the fajitas: Once the beef is off the grill pan and resting, add the bell peppers and onions tossed with lime juice and olive oil, if using. Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp.
• While the peppers and onions are cooking, heat up the tortillas. Turn any free burners on a medium low flame. Place a tortilla on each flame and let it char about 30 seconds to 1 minute, flip the tortilla and repeat on the second side. Once heated and charred remove the tortilla to a clean tea towel and wrap to keep warm. Repeat until you have warmed all of your tortillas.
• You can also heat your tortillas in a microwave, lightly dampen a tea towel with some water, wrap the tortillas in the damp towel and heat in the microwave for about 1 minute. Check to see if they are warm, if not repeat the heating at 1 minute intervals until they are warm and pliable.
• Thinly slice the steak against the grain on a diagonal.
• To serve: Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa. Roll up the tortilla to enclose the filling.
• May also be served with sour cream and shredded cheese.
• Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add all of the rest of the ingredients, and fold everything together.
• Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.

Steps:

• In a medium bowl combine the guacamole ingredients and stir with a fork until thoroughly combined; cover the surface with plastic wrap until ready to use.
• In a blender or food processor finely chop the garlic and cilantro. Add the remaining marinade ingredients. Process until smooth.
• Put the flank steak in one medium bowl and the chicken thighs in another. Add half the marinade to the steak and half to the chicken and turn to coat all sides evenly. Cover and refrigerate for 1 to 2 hours.
• Prepare the grill for direct cooking over medium heat (350° to 450°F).
• Brush the cooking grates clean. Lightly coat the bell peppers and onions on both sides with oil, and then grill over direct medium heat, with the lid closed, until tender, turning once. The bell peppers will take 6 to 8 minutes, and the onions will take 8 to 10 minutes. Remove from the grill and cut the bell peppers and onions into ?-inch strips.
• Remove the steak and chicken from their bowls, discard the marinade, and then grill over direct medium heat, with the lid closed, until the steak is medium rare and the chicken thighs are brown on the surface and no longer pink in the middle, 8 to 10 minutes, turning once. Remove from the grill and let rest for 2 to 3 minutes. Evenly divide the tortillas into two foil packets and grill over direct medium heat to warm them, 2 to 3 minutes, turning once.
• Cut the steak in half lengthwise. Cut the steak and chicken across the grain into ¼-inch slices. Place the tortillas, steak, chicken, peppers, onions, guacamole, and salsa in separate serving dishes. Let each person make their own fajita by placing the fillings down the center of each tortilla and adding hot sauce. Serve warm.