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TEXAS ROADHOUSE ROCKIN' FAJITAS




Source of Recipe


KIDK 3, Idaho Falls, Idaho


List of Ingredients




Your choice of meat - 4 boneless, skinless chicken
breasts, or 4 sirloin steaks, or a combination of both

Marinade
1 bottle Italian dressing
1 C. olive oil
1 T. minced garlic
2-3 rosemary and basil sprigs
2 limes, quartered
2 lemons, quartered
1 orange, quartered

Pico de Gallo
2-3 whole tomatoes, diced
1/2 large yellow onion, chopped
Jalapeno, seeded and chopped
1/4 C. chopped fresh cilantro

Vegetables
3 T. olive oil
Red, green, yellow and orange bell peppers, cut
into thin strips
1 onion, cut into thin strips
Pinch of fresh garlic

Recipe



Marinade: Add meat, using separate containers if
combining chicken and steak. Marinate overnight or for at least
several hours.

Pico De Gallo: Best, if prepared several hours before
adding to Fajitas. Mix Pico de Gallo ingredients, then squeeze
a lime over mixture. Add a pinch of garlic salt and granulated
garlic and stir.

After meat has marinated for several hours, remove and
grill until medium-well (the meat will finish cooking when
added to the vegetables).

Vegetables: Heat olive oil In a separate pan, cook
vegetables and fresh garlic until just tender. Add meat and
toss until meat and vegetables are done.

Add this mixture to a warmed tortilla, top with Pico de Gallo
and sour cream or cheese, if desired.