Texas Roadhouse Rockin' Fajitas

Posted by LladyRusty at recipegoldmine.com (4/3/02 12:42:34 pm)

Source: KIDK 3 Idaho Falls Featured February 6, 2002 kidk.com

Your choice of meat... four boneless, skinless chicken
    breasts, or four sirloin steaks, or combo of both

Marinade:
1 bottle Italian dressing
1 cup olive oil
1 tablespoon minced garlic
2 or 3 rosemary and basil sprigs
Quarter two limes, two lemons, and one orange

Pico De Gallo:
2 or 3 whole tomatoes, diced
1/2 large yellow onion, chopped
Jalapeno, seeded and chopped
1/4 cup chopped cilantro

Marinade:

Add meat... use a separate container 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 those ingredients, then squeeze a lime over mixture, add 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).

In a separate pan, cook vegetables in 3 tablespoons olive oil... use red, green, yellow, orange peppers, or any combination of those, and an onion... cut vegetables into thin strips and cook with a pinch of fresh garlic until just tender.

Add meat and toss until meat and vegetables are done.

Add this mix to a warmed tortilla, top with Pico de Gallo... and sour cream or cheese (but we think they're so good, you won't need it!).