Mesquite Grilled Marinated Steak And Chicken Fajitas Recipe

Make marinade and marinate proteins

In a medium bowl whisk together mesquite liquid smoke, 3 tbs olive oil, 3 tbs fresh lime juice, 2 tbs orange juice, minced garlic, ground cumin, smoked paprika, chili powder, 1.5 tsp kosher salt and 1/2 tsp black pepper. Reserve 2 tbs of the marinade for basting. Place flank steak and chicken thighs in separate zip-top bags or shallow containers and pour remaining marinade evenly over both. Massage to coat, remove excess air, seal and refrigerate at least 1 hour and up to 6 hours (longer for more flavor).

Bring to temperature

Remove protein from refrigerator 20–30 minutes before grilling to come toward room temperature for even cooking.

Prepare and toss vegetables

Slice the yellow onion into 1/2-inch thick strips. Core and slice red and green bell peppers into 1/2-inch strips. If using, thinly slice the jalapeño. In a bowl toss the sliced vegetables with 2 tbs vegetable oil, 1/2 tsp kosher salt and 1/4 tsp black pepper until evenly coated.

Grill veggies

Preheat grill to medium-high (about 450°F / 230°C). Place vegetables on the grill in a grilling basket or on foil and cook until charred at edges and softened, about 8–10 minutes, turning once or twice. Remove and keep warm.

Grill proteins

Oil the grill grates lightly. For mesquite flavor, if using charcoal or a gas attachment use mesquite chips or the reserved 2 tbs marinade for basting. Place flank steak on the hottest part of the grill. Grill steak 4–6 minutes per side for medium-rare to medium depending on thickness (use instant-read thermometer: 125–130°F for medium-rare, 135°F for medium). Grill chicken thighs 6–8 minutes per side until internal temperature reaches 165°F. Baste once during grilling with reserved marinade for the last 2–3 minutes to avoid burning. After grilling, transfer steak and chicken to a cutting board and let rest 5–10 minutes.

Slice proteins

Slice the steak thinly against the grain into fajita-sized strips. Slice chicken thighs into strips or bite-sized pieces. Keep warm with the grilled peppers and onions until serving.

While proteins marinate, heat 1 tbs oil in a small saucepan over medium heat. Add 1 cup long-grain white rice and toast, stirring, 1–2 minutes. Add 2 cups chicken broth (or water) and 1/2 tsp salt. Bring to a boil, reduce heat to low, cover and simmer 15 minutes or until liquid is absorbed. Remove from heat and let rest, covered, 5 minutes; fluff with fork.

In a medium skillet over medium heat cook diced bacon until crisp, about 6–8 minutes. Remove most of the bacon fat leaving about 1 tbs in the skillet. Add 1/2 cup finely chopped yellow onion and sauté 2–3 minutes until translucent. Add 1 minced garlic clove and 1/2 minced jalapeño and cook 30 seconds until fragrant. Stir in diced roma tomato and cook 2 minutes. Add 2 cups cooked pinto beans and 1/2 cup chicken broth or bean liquid. Simmer gently 6–8 minutes to meld flavors. Stir in chopped cilantro and season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Keep warm for service.

Combine 2 diced roma tomatoes, 1/4 cup diced white onion, 1/2 minced jalapeño, 2 tbs chopped cilantro, 1 tbs fresh lime juice and 1/2 tsp salt in a bowl. Stir and let sit 10–15 minutes for flavors to marry. Refrigerate until service.

Halve and pit the avocados, scoop flesh into a bowl and mash to desired consistency. Stir in 1 tbs lime juice, 1/2 tsp salt, 1 tbs finely diced red onion, 1 tbs chopped cilantro and 1/4 minced jalapeño if using. Taste and adjust salt and lime. Keep covered with plastic wrap touching surface to prevent browning until serving.

Warm flour tortillas wrapped in foil on the grill for 2–3 minutes until pliable, or heat in a dry skillet 30 seconds per side. Arrange tortilla chips and salsa in serving bowls.

Arrange sliced steak and chicken on a platter next to grilled peppers and onions. Serve with bowls of rice, frijoles a la charra, pico de gallo, guacamole, warmed flour tortillas, tortilla chips and salsa. Garnish with lime wedges and chopped cilantro. Let guests assemble fajitas: place protein and veggies in tortilla, top with pico, guacamole and beans or rice as desired.