My friends and I have a summer BBQ Club, which basically just means we alternate hosting BBQs once a month from May through September. July was our month and we decided to grill fajitas. 

On the menu:

Chips and guacamole
Steak and chicken fajitas
Mexican rice
Ice cream sandwiches I enjoyed a few Coronas.  My fave beer. I found a great marinade for steak fajitas and used it for chicken as well (recipe at the bottom of this post). In addition to the ice cream sandwich I also had a Michelob Ultra Light Cider for dessert.  The cider was sent to me to try and I really enjoyed it.  It wasn’t too sweet or heavy, great for a summer evening.

We used flank steak and chicken breasts.  The recipe below is for each 1 lb. of meat.  We grilled the meat and wrapped onions and peppers in foil with a bit of olive oil, cumin, salt and pepper and grilled those as well.

Steak and chicken fajita marinade (recipe via Simply Recipes)


Juice of 1 lime

2 Tablespoons of olive oil
2 cloves garlic, peeled, minced
1/2 teaspoon ground cumin
1/2 fresh Jalapeño pepper, seeded, ribs removed, finely chopped
1/4 cup chopped fresh cilantro, including stems
Mix all marinade ingredients. Coat the steak and chicken with the marinade and refrigerate for at least 4 hours.