On the menu:
Chips and guacamole
Steak and chicken fajitas
Ice cream sandwiches I enjoyed a few Coronas. My fave beer. I found a great marinade for steak fajitas and used it for chicken as well (recipe at the bottom of this post). In addition to the ice cream sandwich I also had a Michelob Ultra Light Cider for dessert. The cider was sent to me to try and I really enjoyed it. It wasn't too sweet or heavy, great for a summer evening.
We used flank steak and chicken breasts. The recipe below is for each 1 lb. of meat. We grilled the meat and wrapped onions and peppers in foil with a bit of olive oil, cumin, salt and pepper and grilled those as well.
Steak and chicken fajita marinade (recipe via Simply Recipes)
Juice of 1 lime
2 Tablespoons of olive oil
2 cloves garlic, peeled, minced
1/2 teaspoon ground cumin
1/2 fresh Jalapeño pepper, seeded, ribs removed, finely chopped
1/4 cup chopped fresh cilantro, including stems
Mix all marinade ingredients. Coat the steak and chicken with the marinade and refrigerate for at least 4 hours.