Grilled Chicken and Steak Fajitas

Ingredients:

1/3 cup freshly squeezed lime juice
6 tbsp. vegetable oil, divided
3 cloves garlic, minced or pressed
1 tbsp. Worcestershire sauce
1½ tsp. brown sugar
1 jalapeno, seeded, ribbed and diced
1½ tbsp. minced fresh cilantro
1 tsp. salt
¾ tsp. pepper

6 chicken tenders

2 ribeye steaks, cut in strips (optional)
1 large red onion, sliced into ½-inch thick slices, rings not separated
2 large bell peppers, stemmed, quartered and seeded ( I used yellow and green)

1 carton mushrooms
flour tortillas

 Directions:

In a medium bowl, whisk together the lime juice, 4 tablespoons of the vegetable oil, garlic, Worcestershire sauce, brown sugar, jalapeno, cilantro, salt and pepper. Reserve ¼ cup of the marinade; set aside. Place the chicken (and steak) in the marinade, cover with plastic wrap and refrigerate for 15 minutes. Toss the remaining 2 tablespoons of vegetable oil with the onions rounds, mushrooms, and bell peppers. Season with salt and pepper. 

Meanwhile, heat a charcoal or gas grill.  

Remove the chicken tenders (and steak) from the marinade and transfer to the hotter side of the grill; discard the left over marinade. Place the onion rounds, mushrooms (on a foil), and peppers on the cooler side of the grill. Cook the chicken until it is well browned, 3-4 minutes. Flip the chicken and continue grilling until it is no longer pink inside. Cook the onions and peppers until spottily charred and crisp-tender, about 8-12 minutes, turning once or twice as needed.  

Heat the tortillas on the grill until lightly browned, about 20 seconds per side.  

Separate the onions into rings and place them in a medium bowl with the mushrooms. Slice the bell peppers lengthwise into ¼-inch strips and add them to the bowl. Add 2 tablespoons of the reserved unused marinade and toss well to combine.

In another bowl, toss the chicken (and steak) with the last 2 tablespoons of reserved marinade. Arrange the chicken (and steak) and vegetables on a large platter with the warmed tortillas and serve with sour cream, salsa, and shredded cheese.  

Source: adapted from Cooks Illustrated