Fajitas: Multi-blog Spectac-u-larrrr

For this recipe I am expecting you to have followed the entire blog. We're going to combine components of previously posted recipes into this meal. Watch me as I link.

This is a marinade that I made up for the steak portion of the fajitas. I think it would work better with chicken, these flavors seemed to be at odds with what the steak wanted to taste like. It still made for an interesting meal.

Steak Marinade

4 Limes
2 lbs steak (skirt steak will work best, but you have to let it soak in this for at least 24 hours)
a splash of the best tequila you can find
pepper (I like to grind black and white pepper into the bag until my hands don't work anymore)
1 Tbsp cumin
1 Tbsp cilantro
4 cloves garlic
1 cup white vinegar
2 Serrano peppers, sliced

Cut up the limes and squeeze out some of the juice into a gallon sized ziplock bag. Add ingredients and let sit for 24 hours. Make sure that the entire steak is covered by the
sauce.

*time passes*

Okay, let's make some fajitas!

Chicken & Steak Fajitas

You've had chicken & steak brining and marinading for the last 1-2 days, and now you're very hungry. Pull those bad boys out and fire up your grill. We're going to cook the meat whole and then slice it into smaller pieces later; this way you have more control over the done-ness of your steak. Also, I think everything tastes better after being exposed to charcoal.

Remove steak from bag. Remove chicken from bag. Get ready to transport them to the grill.

Save the marinade from the steak's bag. This is going to turn into fajita sauce.

For the sauce -

Marinade

bell pepper (yellow & red), sliced
Spanish onion, sliced

This is so easy I hesitate to mention it. Heat the sauce until it boils, reduce to a simmer and add the onions and peppers.

Grilling

For the time being I'm going to assume the reader knows how to grill and understands how they want their steak cooked. I tend to use a high heat so that the steak is rare to medium rare. I'd throw the chicken on first and give it a 5-7 minute head start on the steak. Don't worry about that chicken - after brining it for a day it's not going to overcook. It's dummy proof.

Remove meats from grill and cut into slices.

You're ready to enjoy.

Take your sauce, assembled meats, add some guacamole, and roll them up in your homemade tortillas. Thanks for playing.