TEXAS ROADHOUSE ROCKIN’ FAJITAS
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
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.
B-man 