Fajita Marinada Recipe

Prepare and marinate protein

If using steak, slice against the grain into 1/4–1/2" strips. If using chicken thighs, trim excess fat and slice into similar strips. In a medium bowl whisk together 3 tbs olive oil, 3 tbs fresh lime juice, 2 tbs orange juice, 1 tbs soy sauce, 3 tsp minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp chili powder, 1 tsp dried oregano, 1 tbs brown sugar, 1 tsp kosher salt and 1 tsp freshly ground black pepper until combined. Add the sliced protein, toss to coat thoroughly, cover and refrigerate for at least 30 minutes and up to 4 hours (avoid longer for chicken to prevent texture changes).

Bring to room temperature

Remove the marinated protein from the fridge 20–30 minutes before grilling so it comes closer to room temperature for even cooking.

Prep vegetables

Toss sliced bell peppers and yellow onion with 2 tbs olive oil and a pinch of salt and pepper. Keep green onions whole with root ends trimmed but intact stems so they can be grilled as long stalks.

Preheat grill or skillet

Preheat a grill or a heavy cast-iron skillet to medium-high heat (about 400–450°F / 200–230°C). Oil the grill grates or add 1 tbs oil to the skillet and let heat until shimmering.

Grill vegetables

Place bell peppers and onion on the hot grill or skillet in a single layer. Grill, turning occasionally, until charred at the edges and softened, about 6–8 minutes. Push vegetables to a cooler part of the grill or remove to a platter and keep warm. Add the whole green onions and grill for 2–4 minutes per side until charred and wilted but still with a little bite. Remove and keep warm.

Cook the protein

Increase heat to high. Shake excess marinade off the protein and place strips in a single layer on the hot grill or skillet (work in batches to avoid overcrowding). Cook steak strips about 2–3 minutes per side for medium-rare to medium depending on thickness; cook chicken strips 4–6 minutes total, turning once, until internal temperature reaches 165°F (74°C). Let cooked protein rest 5 minutes and then slice further into shorter strips if desired.

Combine

Return the cooked protein to the pan briefly with the grilled peppers and onions and toss together over medium heat 1 minute to blend flavors. Remove from heat.

Prepare guacamole salad

Halve and pit the avocados and scoop into a bowl. Lightly mash with a fork leaving some chunks. Add 1 cup halved cherry tomatoes, 2 tbs finely diced red onion, 2 tbs chopped cilantro, 1 tbs lime juice and salt to taste. Gently fold to combine and adjust seasoning.

Warm rice and beans

Reheat cooked rice and refried beans: microwave covered until hot, or warm on the stovetop with a splash of water. If desired, thin the refried beans with a tablespoon or two of water or broth and heat, stirring until smooth.

Warm tortillas

Wrap tortillas in a damp towel and heat in a 350°F (175°C) oven for 8–10 minutes, or warm individually on the grill or skillet for 15–30 seconds per side until pliable and slightly charred.

Assemble and serve

Arrange rice and refried beans on the plate. Place a portion of the grilled protein and peppers next to the rice/beans. Add a generous scoop of guacamole salad and 2–3 grilled green onions as garnish. Serve warm tortillas on the side with lime wedges for squeezing. Offer extra cilantro, hot sauce or sliced jalapeño if desired.