Fajitas

Ingredients:

Steak Fajita Marinade

1/4 cup Orange juice
1/4 cup Lime juice
1/4 cup Pineapple juice
2 Tablespoons Worcestershire Sauce
3 Tablespoons Olive Oil
4 Garlic Cloves, minced
2 & 1/2 Teaspoons Cumin
2 Teaspoons Chili Powder
1 Teaspoon Smoked Paprika
1/4 Teaspoon Ground Coriander
2 Teaspoons Kosher Salt
1/2 Teaspoon Black Pepper
(Marinate for 24 hours)

For the Steak Fajitas:

2 Pound Flank Steak
3 Bell Peppers , cored, seeded and sliced (I used a Yellow, Green and Orange pepper)
1 Onion , sliced
1 Teaspoon Homemade Taco Seasoning

For the flank steak:

If you wish to cook the flank steak whole, add it to the marinade, cover or seal, and refrigerate for 2-24 hours. Otherwise, slice the meat against the grain very thin and add to the marinade.
If cooking the meat in slices: heat a grill to medium high heat and add the meat to the grill, carefully laying it across the grates so it does not fall through.
Cook for 2 minutes per side or just until grill marks appear and then remove to the serving dish with the peppers, drizzle with the reserved marinade.
If cooking the meat whole: as soon as you place the meat on the grill, turn it down to medium. Cook for 6-7 minutes per side or until desired temperature. (Lite the entire grill on medium-hgh 450 to 500 - cook 5 minutes on each side)
Remove to a cutting board and allow to rest with a piece of foil draped over the top for 5 minutes.
Slice thin and serve with peppers.

For the Peppers and onions:

Spray large sheet pan with Pam and spread peppers and onions evenly.
Season with Homemade Taco Seasoning.
Bake at 450 for 20 minutes

Taco Seasoning Recipe:

7 Tablespoons Chili Powder
1 1/2 Tablespoon Ground Cumin
1 Tablespoon plus 1 Teaspoon Smoked Paprika
2 Teaspoons Garlic Powder
2 Teaspoons Oregano
1/8 Teaspoon Coriander
2 Teaspoons Onion Powder
1 Tablespoon plus 1/2 Teaspoon Fine Sea Salt
2 Teaspoons Fresh Ground Black Pepper
1 Tablespoon Cornstarch
1/8 Teaspoon Cayenne

Instructions

Add all ingredients to a jar and shake or stir to combine.
Store in a dark, cool cupboard for up to 2 years.

For the Chicken Fajitas

1 lb of chicken breast, boneless and skinless (2 breast) sliced into thin strips
2 to 3 Bell Peppers, cored, seeded and sliced (I use yellow and red)
1 onion sliced
1/2 Teaspoon of Garlic Powder
1 & 1/2 Teaspoons Mrs Dash Southwest Chipotle
1/2 Teaspoon Dried Oregano
2 Teaspoons Chili powder
2 Tablespoons Extra Virgin Olive Oil
1 Can of Rotel Tomatoes no sodium - drain a little
Add pickled Jalepeno Pepper slices - sliced in half

Directions

Mix all seasonings in Olive oil. Slice chicken, bell peppers, jalepeno peppers. Place everything on a large baking sheet and then drizzle oil/seasonings over ingredients and mix well.
Bake at 400 for 20 to 25 minutes
Servie with shredded lettuce, goat cheese, sour cream and yellow rice.

Yellow Rice Notes: Follow instructions on package. Add butter not olive oil. Do not over heat, good simmer not a rolling boil. 20 minutes on low or (2) front right burner.