Steak, Chicken and Shrimp Fajitas

Updated at: Thu, 17 Aug 2023 02:49:21 GMT

Step 1

Place fajita meat in glass casserole dish with lid. Pour the pineapple juice, soy sauce, lime juice, and minced garlic onto the meat. Stir well and adjust with tongs.

Step 2

Marinade in refrigerator at least 8 hours or up to 2-3 days (the longer you marinate, the better the flavor). Remove from refrigerator 30 to 60 minutes before cooking.

Step 3

Preheat grill to its highest setting (at least 450°F).

Step 4

Lay meat flat on a cookie sheet and liberally sprinkle both sides with fajita seasoning.

Step 5

When the grill is as hot as it can be, place the meat down in the middle of the hottest part of the grill. Close the chamber.

Step 6

Sear the meat 4 to 5 minutes on one side and then check it. If it's not seared continue to cook it until you see a decent sear.

Step 7

Flip and cook an additional 4 minutes. When you gently poke the meat with your finger it should still be a little squishy – this will give you about a medium cook on the meat.

Step 8

Pull meat off heat and place on a cutting board (preferably with a lip to catch the juices). Don't touch it for at least 10 minutes – the meat will continue to cook as it rests.

Step 9

Using a sharp knife, cut the meat against the grain (perpendicular to the lines, not parallel) – this is essential to getting tender bites of meat. Cut the meat into long, thick strips that can fit in a tortilla.

Step 10

(Skip this step if using chicken tenderloins.) One at a time, place the chicken breasts in a sealable plastic bag and, using a meat mallet, pound to an even 1/2-inch thickness.

Step 11

Create a brine by mixing water, salt, sugar, soy sauce, and olive oil in a medium bowl. Add chicken to brine and refrigerate for 2-6 hours.

Step 12

Create a marinade by adding oil, garlic, lime zest, and chicken fajita seasoning to 1-gallon Ziplock bag. Mash the outside of the bag with your hands to blend the marinade together. Once chicken is brined, remove from brine, add to bag with marinade and seal shut, releasing any air. Using your hands, massage the marinade into meat until evenly coated. Place the bag in a medium bowl and place in the refrigerator (the bowl protects against leakage). Let chicken marinate 8 to 24 hours.

Step 13

Remove chicken from refrigerator 30 to 60 minutes before cooking.

Step 14

Preheat grill to high (450 degrees). Meanwhile, clean and oil the grill grates, rubbing them with canola or vegetable oil (so that the chicken doesn’t stick).

Step 15

When grill is ready, place chicken on the grill, close the lid, and cook for 2 to 3 minutes per side. Check with meat thermometer – white meat is safe when cooked to 160 degrees.

Step 16

When chicken is cooked, remove and let cool slightly, then transfer to a cutting board and cut against the grain into long, thick, fajita-sized strips.

Step 17

Serve with all of your fajita accompaniments and warm flour tortillas.

Step 18

Peel and devein shrimp. To butterfly, place the tip of a knife in the cut near the head of the shrimp, then cut along the back all the way to the tail. Don't cut all the way through the shrimp – just deep enough so that the body divides into two connected halves, like a butterfly. Rinse the shrimp under running water and set in a bowl of ice to keep fresh while you butterfly the remaining shrimp.

Step 19

Place the olive oil, lemon juice, salt, pepper, and garlic in a resealable plastic bag. Seal and shake to combine. Add the butterflied shrimp to the bag and seal. Toss to coat evenly with the marinade.

Step 20

Marinate for at least 15 minutes or up to 2 hours. You don't want to marinate for longer than that, as the acid in the lemon juice will start to cook the shrimp.

Step 21

Thread the butterflied shrimp onto skewers. Heat a grill or grill pan over medium high heat. Place the skewers on the grill. Cook for 2-3 minutes on each side or until shrimp are pink and opaque.

Step 22

Serve immediately with all of your fajita accompaniments and warm flour tortillas.

Step 23

To roast jalapenos, preheat oven to broil. Cut jalapenos in half lengthwise. Remove stems, seeds, and membranes. Place face-down on baking sheet and roast for 10-15 minutes. When slightly charred, remove and place in Ziplock bag for 20 minutes to steam. Thinly slice before serving.

Step 24

Heat large skillet (preferably not non-stick) over medium-high heat. Add onions, peppers, salt, and sugar. Cook, stirring occasionally, until the vegetables start to brown and a brown film forms around edges of the bottom of the pan (8-10 minutes). Add 1/4 cup of water to the pan and scrape the bottom of the pan with a wooden spoon to release any browned bits. Continue cooking until the water is evaporated and the pan starts to brown again. Season to taste with more salt and sugar. (If you want soft onions and peppers, use oil and increase cooking time.)

Step 25

Serve with warm tortillas, sour cream, cheese, pico de gallo, guacamole, and melted butter.

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