Sunday, July 13, 2014

Marinated Steak and Chicken Fajitas

Marinated Steak and Chicken Fajitas


1/2 cup soy sauce
1/2 cup lime juice from 6 to 8 limes
1/2 cup peanut oil
1/4 cup packed brown sugar
1/2 tsp Wright’s Liquid Smoke
2 tsp ground cumin seed
2 tsp  freshly ground black pepper
1 Tbs chili powder
3 medium cloves garlic, finely minced (about 1 Tbs)
1 pound trimmed skirt steak (cut crosswise into 5 to 6-inch pieces)
1 lb boneless, skinless chicken thighs
1 large green bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips
1 Vidalia onion, cut into 1/2-inch slices
6-8 fresh flour or corn tortillas, heated
Guacamole, for serving, if desired
Pico de Gallo, for serving, if desired
Sour cream, shredded cheese, salsa and hot sauce for serving, if desired


Combine soy sauce, lime juice, peanut oil, brown sugar, cumin, black pepper, chili powder, liquid smoke and garlic in a medium bowl and whisk to combine. Transfer 1/2 cup of marinade to a large bowl and set aside. Place steaks and chicken in a gallon-sized zipper-lock bag and add remaining marinade. Seal bag, squeezing out as much air as possible. Massage bag until meat is fully coated in marinade. Lay flat in the refrigerator, turning every couple of hours for at least 3 hours and up to 10. Refrigerate until ready to use.  When ready to cook, remove steaks from marinade, wipe off excess, and transfer to a large plate. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate.  Place a cast iron skillet over the cooler side of grill to pre-heat. Place the steaks and chicken directly on the grate on the hot side of the grill. Cover and cook for 1 to 2 minutes, basting with the reserved marinade. Flip the steaks and chicken, cover and cook for another minute. Continue cooking in this manner—flipping, covering and basting until the steaks and chicken are well-charred and an instant-read thermometer inserted into their center of the steaks registers 125 to 130°F for medium. The chicken should be cooked to 175 to 180°F. Transfer cooked steaks and chicken to a large plate, tent with foil, and allow to rest for 10 to 15 minutes.  Meanwhile, transfer cast iron skillet to hot side of grill and allow to preheat for 2 minutes. Add pepper and onion mix and cook, stirring occasionally, until vegetables are softened and beginning to char in spots, about 10 minutes. When vegetables are cooked, transfer the steaks and chicken to a cutting board and pour any accumulated juices from the plate into the skillet with the vegetables. Toss to coat.  Transfer vegetables to a warm serving platter. Thinly slice meat against the grain and transfer to platter with vegetables. Serve immediately with hot tortillas, guacamole, Pico de Gallo, and other condiments as desired.

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