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I’m always down for fajitas and tacos any day of the week, add in summertime heat and a grill and I’m definitely there! Fajitas are one of my favorites to make whether it’s on the grill or in the oven and makes for an easy weeknight meal!
Summer Menu:
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Grilled Fajitas
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Grilled Vegetable Pasta Salad
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Southwest Chipotle Dressing
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Strawberry Basil Lemonade Spritzer
Let’s get started!
Grilled Fajitas
Grilled Fajitas
Taco Tuesday is the best! Instead of tacos tonight we’re making fajitas. One sheet pan fajitas to be exact! Easy prep time and easy cleanup! That’s a win-win for me!
You do not have to use steak, you can use chicken, shrimp, or just a pile of veggies!
Ingredients:
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1lb steak (your choice of cut) or chicken, cut into strips
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1 red bell pepper, sliced
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1/2 yellow onion, sliced
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1 tsp each garlic powder, chili powder, and cilantro
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Tbsp olive oil
Directions:
Heat up the grill to medium heat. Slice up your meat and veggies and place on a sheet pan.
Drizzle olive oil on meat and veggies, then evenly distribute seasonings on either a pan or grill basket (I like this one!) Mix with tongs.
Place on the grill and grill for 12 minutes or until meat is done to your preference.
Serve with flour tortillas and your favorite toppings. See my Chipotle Dressing recipe for a spicy sauce.
Grilled Vegetable Pasta Salad
Grilled Vegetable Pasta Salad
Ingredients:
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1 lemon, juiced
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1 tablespoon extra virgin olive oil, plus extra for grill
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1/2 teaspoon salt
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freshly ground black pepper, to taste
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2 cup cooked orzo pasta
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1/2 of a red bell pepper
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1 small yellow squash, sliced longways
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1 small zucchini, sliced longways
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1/2 of a small red onion
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1 corn on the cob
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1/2 cup crumbled feta cheese
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handful fresh parsley, optional for garnish
Directions:
First, bring a large pot of water to a boil. In a serving bowl, add the lemon juice, 1 tablespoon of the olive oil, salt, and pepper. Whisk to combine. Set aside. When the orzo is boiling, add a handful of salt to the pasta. Cook the orzo according to the package directions. Drain and add to the bowl.
Meanwhile, chop the veggies into large chunks for the grill: slice the pepper in quarters, slice the squashes in half lengthwise, and slice the onion into 2 or 3 slabs.
Preheat the grill on high heat. Drizzle olive oil in the pan, then add the veggies. Cook for 5 minutes, check for grill marks and flip, and then cook on the second side until more grill marks form. Remove the veggies from the grill, and let cool slightly.
Chop up the grilled veggies into bite-size pieces, and add to the serving bowl. Toss everything together very well, and then garnish with chopped fresh parsley. Serve warm or at room temperature.
Southwest Chipotle Dressing
Southwest Chipotle Dressing
Ingredients:
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1/2 C sour cream
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1/2 C mayo
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1/2 cup (lightly packed) cilantro
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1 chipotle chili pepper in adobo sauce + 1 teaspoon adobo sauce (or to taste)
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Juice from 1/2 lime
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1/2 teaspoon Worcestershire sauce
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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Salt & pepper to taste
Directions:
In a food processor or blender, place all dressing ingredients and blend until smooth.
Strawberry Basil Lemonade Spritzer
Strawberry Basil Lemonade Spritzer
Ingredients:
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1/4 cup Basil leaves
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1 cup sugar
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1 cup water
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4 sliced strawberries
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1 can lemonade concentrate
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1 can lemon seltzer
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4 1/2 cups water
Directions:
Begin by making simple syrup: In a saucepan combine sugar, water, basil leaves and 2 sliced strawberries. Lightly mash the strawberries to break some of them up. Let the mixture lightly simmer, then take off heat and cool.
In a pitcher, add in the lemonade concentrate, water, seltzer, and cooled simple syrup (with the strawberries and basil in it!)
Give it a good stir, serve over ice!
I hope you enjoy making these summertime favorites!
Follow Ashlee at @thesassybarn on Instagram or read her blog for inspirational home décor and lifestyle content. All Photos Courtesy Of: Ashlee Keene