Mixed Grill Fajitas

Tomatoes and basil… a classic!

Recipe of the Week

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Mixed Grill Fajitas

Serves 4

1 pound flank steak
2 large boneless chicken breasts
1/2 cup lime juice
1/4 cup finely chopped cilantro
1/4 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon cayenne
3 cloves minced garlic
1 tablespoon ground black pepper
Mix all wet ingredients together thoroughly in a 1 gallon Ziplock bag. BBQ the flank steak to your desired temperature. Place with chicken into the Ziplock bag and thoroughly coat. Marinate the meat in the refrigerator for at least an hour. Preheat grill to medium high. Grill meat and chicken, turning occasionally, until it meets correct internal temperature using a gauge. Cut meat into long thin strips. Serve with warmed tortillas, grilled and sliced bell peppers, shredded cheese, and onions along with sour cream, guacamole and salsa.

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