Beef Steak and BBQ Chicken Fajitas

Ingredients:

• 450 g skirt steak, cut into 10-15 cm pieces.
• 450 g of skinless and boneless chicken breasts
• 2 tbsp vegetable oil + extra for frying
• Grated zest and juice of 1 lime
• 1 clove of garlic, grated
• 1 tbsp. chili powder
• 2 tsp ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dark brown sugar
• 3 sweet peppers (different colors), cut in half lengthwise and seeded
• 2 large onions, sliced ​​into 1cm thick rings.
• 12 - 16 small wheat tortillas
• A mixture of shredded Mexican cheeses, sour cream, salsa and guacamole, for serving

Preparation:

1. In a small bowl, combine the vegetable oil, lime zest and juice, garlic, chili powder, cumin, coriander, brown sugar, 1 teaspoon salt, and a pinch of freshly ground black pepper. Place the steak in a medium bowl. Place the chicken breasts between two pieces of plastic wrap and pound them on both sides with the flat side of a meat mallet or a heavy skillet until 1 cm thick. Transfer to a separate bowl. Divide the marinade between the steak and chicken and mix thoroughly. Refrigerate for 30 minutes.
2. Preheat the grill to medium-high heat. Brush the grates with vegetable oil. Remove the steak and chicken from the marinade and season with salt. Grill, covered, for 3-5 minutes per side for the steak and 6-7 minutes per side for the chicken. Transfer the steak and chicken to a cutting board and let rest for 10 minutes.
3. Meanwhile, brush the bell peppers and onions with vegetable oil and season with salt. Cover and cook, turning, until blackened by the grill marks, 6-8 minutes. Transfer to a cutting board. Wrap the tortillas in foil and grill, turning once, for 5 minutes. Slice the bell peppers and onions. Cut the steak and chicken into strips. Serve the meat and vegetables with flatbreads and various toppings.