Grilled Tequila Lime Chicken and Steak Fajitas with Fresh Vegetables

The weather is warm - it's time to light up the grill! We recently had our first grill-fest of the season and the menu included tons of fresh vegetables tossed in olive oil, salt and pepper, and chicken and steak in a delicious homemade tequila and lime marinade. It was utterly delicious. The vegetables were crisp, slightly smokey and bursting with fresh Spring flavor. The meat was soaked in a Mexican spiced marinade that made it incredibly tender and juicy. I served the meal with warm tortillas, Spanish rice (with fresh tomatoes added in), homemade guacamole, cornbread with honey butter (soften butter on the counter and stir in lots of honey), tortilla chips and margaritas. With a menu this delicious and easy, there's no reason to wait any longer. Get grillin'!

Fresh Grilled Veggies

Flavorful veggies get even better on the grill! Mix and match your favorites.
Serves 4-6

1 Red Pepper
1 Green Pepper
1 Zucchini
1/2 Bunch Broccoli Crowns
10 Asparagus
1 Red Onion
1/4 cup Extra Virgin Olive Oil
1 tsp. Kosher salt
1/2 tsp. pepper

Chop up veggies into strips. Mix with olive oil, salt and pepper in a bowl. Place on a large piece of aluminum foil folded over in half and the edges crimped on the edge to prevent veggies from slipping out and sprayed with non-stick spray. Grill over low to medium heat 10-20 minutes until edges are charred, stirring frequently.


Tequila Lime Chicken and Steak

Meat gets a Mexican makeover with this delicious marinade! 
Serves 4

Marinade:
1 Lime
1/4 cup Tequila
1/4 cup Extra Virgin Olive Oil
1 T. Worcestershire Sauce
4 T. Mexican Hot Sauce
1/2 T. Kosher Salt
1/2 T. Taco Seasoning

1/2 lb. Flank Steak
2 Chicken Breasts

Zest and juice lime in a medium size bowl. Add other ingredients and whisk to combine. Place steak and Chicken in separate zip-lock bags and pour in marinade. Massage to coat thoroughly. Refrigerate 1-3 hours. Remove meat from refrigerator 30 minutes prior to grilling. Grill until chicken is just cooked through and steak is medium. Let rest for five minutes then slice into strips.

Recipes by Sarah Saubert