Beef and Chicken Fajitas with peppers and onions

Marinade:
1/4 cup olive oil
1 tsp Lime rind
2 1/2 tsp lime juice
2 TBL Worcestershire sauce
1 1/2 tsp Cumin ground
1 tsp salt
1/2 tsp oregano
1/2 tsp black pepper
2 garlic cloves chopped
1 14.5 oz can of beef broth

Fajitas:
1 (1lb) flank steak
1 pound skinned boned chicken breast
2 red bell pepper cut into wedges
2 green bell pepper cut into wedges
1 large onion cut into wedges
cooking spray
Corn/flour tortillas
1 cup bottles salsa
sour cream
1/2 cup fresh cilantro

to prepare marinade combine first 10 ingredients in a large bowl.

to prepare Fajitas, trim fat from steak, score a diamond pattern on meat on both sides. Put 1 1/2 cups of marinade in zip lock back and add chicken, beef and vegtables. Marinate for 4 -24 hours turning bag several times.

prepare grill:
remove steak, chicken and vegtables discard marinade in bag. Cook chicken and beef on grill, vegtables can be cooked on stove top of grill as well. Cut steak and chicken across the grain into thin slices. Place on a platter and drizzle with remaining marinade.

Italian Beef

Italian Beef

Eye of Round Roast
Garlic Powder
Salt
Pepper

Salt, pepper and coat roast with garlic powder.
Sear roast on all sides with 2 tbsp olive oil and 2 tbsp butter.
Place roast in crockpot.

Add one jar of Peppercini peppers (including juice), chopped
Add:
3 Beef Bouillon cubes
2 tbsp Italian Seasoning
1 tsp onion powder
1 tbsp Worcheshire
4 shakes of Tabasco sauce
1 cup water

Cook on high for 6-8 hours. Roast will fall apart with fork.

Serve with French rolls, sliced and toasted.