One of the most versatile recipes I know of are Fajitas. It’s a great option for a fast and easy weeknight dinner that is full of amazing flavors. Best of all it can be adjusted for the company you are cooking for, especially for those extra picky little ones. For this recipe I decided to make steak and shrimp fajitas. Makes everyone in my household happy.

Start with getting all the prep work out of the way.

First thing’s first, need to prep the steak and shrimp. For the beef, I used an outside skirt steak. It’s more tender and flavorful compared to an inside skirt steak.

Fun fact: one way to remember which is which, steak cooked outside is always better than inside (laughing emojis). Dad jokes.

For the steak, I made a chipotle marinade that added rich and spicy flavors enhancing the taste of the meat. First, I trimmed the access fat off the strip and cut it into smaller portions to better fit flat on the grill.

In a blender add chipotle peppers in adobo sauce, pickled jalapeno juice, freshly squeezed lime and orange juice and Dad’s Taco seasoning. Blend the ingredients together and pour it over the skirt steak. Set the marinating beef in the fridge for 1 hour to allow the flavors to penetrate into the meat.

For the shrimp, first devein and remove shells off large fresh shrimp. Drizzle olive oil on the crustaceans and season with more Dad’s Taco seasoning. Set aside.

For the veggies I went the traditional route with bell peppers and onion. Slice 1 inch thick strips of colorful bell peppers and white onion.

Time to grill the steak and shrimp fajitas

With all the prep work completed, it’s time to get things cooking. For this recipe I used my weber griddle. The large flat top allows for me to cook everything at the same time and get an even cook throughout.

Preheat the griddle, grill or pan to medium to high heat. Drizzle some olive oil on the flat top and start by placing the veggies first. Sprinkle just a little bit of Dad’s Taco seasoning for some flavor and continue flipping until the veggies start to soften. Move them to the side and keep them warm over low heat.

Next, place the marinated skirt steak on the griddle. Sear for 2-3 minutes per side. Once the internal temperature reaches 130 degrees, remove the steak pieces off the griddle and let them rest. Cover with foil.

Finally, it’s time to cook the shrimp. Since these take the least amount of time, it’s best to grill last and keep everything warm. Toss the seasoned shrimp on the flat top and grill for 4 minutes, flipping them halfway through.

Best way to serve these steak and shrimp fajitas is on a large bowl for self serve. Slice up the steak, add the shrimp and sautéed veggies and enjoy!

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