Ingredients Instructions

Guacamole

4 ripe Hass avocados, mashed 2 tablespoons chopped fresh cilantro or basil leaves 1 tablespoons fresh lime juice 1 teaspoons kosher salt 1/4 teaspoons ground black pepper

Marinade

3 large garlic cloves 1/2 cups loosely packed fresh cilantro or basil leaves 1/4 cups fresh orange juice 3 tablespoons extra-virgin olive oil 1 tablespoons fresh lime juice 2 teaspoons pure chile powder 1 teaspoons mustard powder 1 teaspoons dried oregano 1 teaspoons kosher salt 1 teaspoons ground cumin 1/2 teaspoons ground coriander

 

1 pounds flank steak, about ¾ inch thick 1 pounds boneless, skinless chicken thighs 4 medium green bell peppers, seeded and cut into flat sections 2 medium red onions, cut crosswise into ⅓-inch slices Extra-virgin olive oil 10 flour tortillas 9 to 10 inches 2 cups good-quality, store-bought chunky salsa Hot pepper sauce, such as Tabasco®

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1. In a medium bowl combine the guacamole ingredients and stir with a fork until thoroughly combined; cover the surface with plastic wrap until ready to use.
2. In a blender or food processor finely chop the garlic and cilantro. Add the remaining marinade ingredients. Process until smooth.
3. Put the flank steak in one medium bowl and the chicken thighs in another. Add half the marinade to the steak and half to the chicken and turn to coat all sides evenly. Cover and refrigerate for 1 to 2 hours.
4. Prepare the grill for direct cooking over medium heat (350° to 450°F) .
5. Prepare the grill for cooking over medium heat (400°F) .
6. Brush the cooking grates clean. Lightly coat the bell peppers and onions on both sides with oil, and then grill over direct medium heat, with the lid closed, until tender, turning once. The bell peppers will take 6 to 8 minutes, and the onions will take 8 to 10 minutes. Remove from the grill and cut the bell peppers and onions into ⅓-inch strips.
7. Brush the cooking grates clean. Lightly coat the bell peppers and onions on both sides with oil, and then grill over medium heat, with the lid closed, until tender, turning once. The bell peppers will take 6 to 8 minutes, and the onions will take 8 to 10 minutes. Remove from the grill and cut the bell peppers and onions into ⅓-inch strips.
8. Remove the steak and chicken from their bowls, discard the marinade, and then grill over direct medium heat, with the lid closed, until the steak is medium rare and the chicken thighs are brown on the surface and no longer pink in the middle, 8 to 10 minutes, turning once. Remove from the grill and let rest for 2 to 3 minutes. Evenly divide the tortillas into two foil packets and grill over direct medium heat to warm them, 2 to 3 minutes, turning once.
9. Remove the steak and chicken from their bowls, discard the marinade, and then grill over medium heat, with the lid closed, until the steak is medium rare and the thickest part of the chicken registers 165°F , 8 to 10 minutes, turning once. Remove from the grill and let rest for 2 to 3 minutes. Evenly divide the tortillas into two foil packets and grill over medium heat to warm them, 2 to 3 minutes, turning once.
10. Remove the steak and chicken from their bowls, discard the marinade, and then grill over direct medium heat, with the lid closed, until the steak is medium rare and an instant-read thermometer inserted into the thickest part of the chicken registers 165°F , 8 to 10 minutes, turning once. Remove from the grill and let rest for 2 to 3 minutes. Evenly divide the tortillas into two foil packets and grill over direct medium heat to warm them, 2 to 3 minutes, turning once.
11. Cut the steak in half lengthwise. Cut the steak and chicken across the grain into ¼-inch slices. Place the tortillas, steak, chicken, peppers, onions, guacamole, and salsa in separate serving dishes. Let each person make their own fajita by placing the fillings down the center of each tortilla and adding hot sauce. Serve warm.