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Recipe From from Weber's Charcoal Grilling™ by Jamie Purviance

Family Fajita Bar

  • People

    Serves 8 to 10

  • Grilling Time

    18 to 23 min.

  • Prep Time

    30 min.

  • Marinating Time

    1 to 2 h

Serves 8 to 10
Grilling Time
18 to 23 min.
Prep Time
30 min.
Marinating Time
1 to 2 h

the Ingredients

20151023095405 Cg Redmeat 12


  • 4 ripe Hass avocados, mashed
  • 2 tablespoons chopped fresh cilantro or basil leaves
  • 1 tablespoon fresh lime juice
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper


  • 3 large garlic cloves
  • 12 grams loosely packed fresh cilantro or basil leaves
  • 60 millilitres fresh orange juice
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lime juice
  • 2 teaspoons pure chile powder
  • 1 teaspoon mustard powder
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 455 grams flank steak, about 2 centimetres thick
  • 445 grams boneless, skinless chicken thighs
  • 4 medium green bell peppers, seeded and cut into flat sections
  • 2 medium red onions, cut crosswise into 8 millimetre slices
  • Extra-virgin olive oil
  • 10 flour tortillas (23 to 25 centimetres)
  • 480 millilitres good-quality, store-bought chunky salsa
  • Hot pepper sauce, such as Tabasco®


  • 01 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.
  • 02 In a blender or food processor finely chop the garlic and cilantro. Add the remaining marinade ingredients. Process until smooth.
  • 03 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.
  • 04 Prepare the grill for direct cooking over medium heat (180°C to 230°C).
  • 05 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 8 millimetre strips.
  • 06 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.
  • 07 Cut the steak in half lengthwise. Cut the steak and chicken across the grain into 0.5 centimetre 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 centre of each tortilla and adding hot sauce. Serve warm.