Chicken and Steak Fajitas

Ingredients

• 0.3 cup agave nectar 
• 1 tablespoon chili powder 
• 12 ounce flank steak 
• 6 servings flour tortillas warmed
• 3 cloves garlic minced
• 0.5 teaspoon kosher salt for seasoning
• 2 large lime zest juiced
• 0.3 cup olive oil extra-virgin
• 0.5 cup orange juice 
• 1 tablespoon oregano dried
• 2  chicken breasts boneless skinless
• 2 large chicken thighs boneless skinless

Equipment

• bowl
• sauce pan
• grill
• grill pan

Directions

1. Watch how to make this recipe.
2. In a small bowl, combine the orange juice, olive oil, lime juice, lime zest, agave nectar (or brown sugar, if using), garlic, oregano, chili powder, and 1/2 teaspoon salt.
3. Pour the mixture into a 1-gallon-size resealable bag.
4. Add the chicken breasts, chicken thighs and steak and refrigerate for 4 hours, turning the meat occasionally. Put a grill pan over medium-high heat or preheat a gas or charcoal grill.
5. Remove the meat from the bag and season with salt. Reserve the marinade.
6. Grill the chicken breasts for 6 to 8 minutes on each side and the chicken thighs for 8 to 10 minutes on each side or until cooked through. Grill the steak for 5 to 6 minutes each side for medium-well. Allow the meat to rest for 10 minutes before slicing.
7. Meanwhile, put the marinade in a small saucepan and bring to a boil over medium-high heat (in order to kill any bacteria). Boil for 5 minutes until slightly thickened. Slice the meat into 1/4-inch thick pieces and put into serving bowls.
8. Pour the cooked marinade over the meat and toss until coated.
9. Serve the meat in warm tortillas.
10. In a small bowl, combine the orange juice, olive oil, lime juice, lime zest, agave nectar (or brown sugar, if using), garlic, oregano, chili powder, and 1/2 teaspoon salt.
11. Pour the mixture into a 1-gallon-size resealable bag.
12. Add the chicken breasts, chicken thighs and steak and refrigerate for 4 hours, turning the meat occasionally. Put a grill pan over medium-high heat or preheat a gas or charcoal grill.
13. Remove the meat from the bag and season with salt. Reserve the marinade.
14. Grill the chicken breasts for 6 to 8 minutes on each side and the chicken thighs for 8 to 10 minutes on each side or until cooked through. Grill the steak for 5 to 6 minutes each side for medium-well. Allow the meat to rest for 10 minutes before slicing.
15. Meanwhile, put the marinade in a small saucepan and bring to a boil over medium-high heat (in order to kill any bacteria). Boil for 5 minutes until slightly thickened. Slice the meat into 1/4-inch thick pieces and put into serving bowls.
16. Pour the cooked marinade over the meat and toss until coated.
17. Serve the meat in warm tortillas.