What says “party” better than a grill full of fajitas and a margarita? Another make ahead recipe that’s sure to please!
Ingredients For every 2 pounds of steak, chicken or Mahi Mahi you’ll need: 1 orange, juiced (for Mahi Mahi add a few minutes before grilling) 2 limes, juiced (for Mahi Mahi add a few minutes before grilling) 3 tablespoons olive oil (or any oil) 2 garlic cloves, minced or 2 teaspoons granulated garlic 2 tablespoons fresh onion or 2 teaspoons onion powder 1 tablespoon fresh cilantro, finely chopped 1 teaspoon celery seed 1 teaspoon cumin 1 teaspoon salt or to taste 1 teaspoon cracked black pepper Optional: 1 jalapeno, seeded and minced
Directions In a small bowl, whisk together marinade ingredients.
Place meat or fish in a shallow container, and pour marinade over it. For skirt or flank steak take a fork in each hand and stab the steak all over, turn over and repeat. (Great for getting rid of frustrations!)
Prepare your peppers & onions as described below. Refrigerate meat covered, 2 hours or overnight to tenderize meat. Drain the marinade from the meat.
Prepare your grill as usual & cook to your preference. For the peppers & onions, plan on 1 large red & green & onion per 2 pounds of meat or fish. Marinade your peppers & onions in Italian dressing for a minimum of an hour in a plastic bag or covered dish. Doing it at the same time as the meat is fine.
Put your peppers & onions on the grill before your meat as they will take longer to cook & even longer if you like them caramelized (yum)! Add all your favorite fixin’ such as guacamole, cheese & sour cream. Enjoy!