Fajita-ish™ Mexican Grill

Directions

1. Trim excess fat and silver skin from skirt (or flank) steak.
2. Apply generous coating of Fajita-Ish™ seasoning to skirt steak and chicken. Optionally, add a light coating of salt to the beef.
3. Prepare your charcoal grill fire.
4. When coals are hot, place Poblano and Anaheim chilies directly onto hot coals. Char pepper on all sides blistered and black.
5. Place charred peppers in covered bowl to steam and cool.
6. Peel charred peppers and slice, set aside.
7. Grill seasoned chicken over medium hot fire, 350-350°F, approximately 10-15 minutes per side until well browned, and internal temperature is between 180-190°F. If using breast meat, do not exceed 160°F internal. Rest.
8. Grill seasoned steak over a very hot fire until charred on each side…no more than 5 minutes per side for skirt steak. Don’t cook much past rare. Rest.
9. Cut chicken and skirt steak into strips after resting.
10. Heat large cast iron pan on grill (or stove) over high heat.
11. Coat with oil, and cook onions until browned on edges.
12. Add red bell and green peppers and toss to cook a few minutes.
13. Add your cut up charred peppers, and sprinkle Fajita-ish seasoning all over.
14. Remove to serving bowl/plate.
15. If needed, throw beef in pan for a minute or two if it is not yet to desired doneness.

Serve with flour tortillas, Mexican rice, Mexican beans, sour cream, cheese, fresh tomatoes and salsa. A great Mexican meal with unlimited possibilities! Hope you enjoy!