Surf and Turf Fajitas

In a large food safe bowl, add all the ingredients for the beef marinade and mix thoroughly. Add your steak into the marinade, mix, cover and place in the fridge for at least 4 hours but ideally overnight.

The next day, add your shrimp to a food safe bowl and add the quick marinade ingredients. Mix thoroughly and let sit for 20 minutes, then pull them out of the marinade and skewer them onto bamboo skewers.

Preheat your Breeo to medium-high temperature about 350F. Set the large sear plate over the fire to warm for 2 minutes.

Add the steaks to the sear plate first and cook for about 4 minutes per side until medium rare (about 120 internal). When the steaks are close to done, add the shrimp skewers to the other side of the sear plate to cook for 1.5 minutes per side. Pull the steaks and the shrimp off to cool when done. Finally, add a cast iron skillet or wok to the middle opening to heat for 1 minutes with oil. Drop your veggies into the skillet and season with Chipotle Garlic seasoning or your favorite veggie seasoning. Cook until the veggies have softened (about 5 minutes) then pull them off and begin assembling.

Slice your steak against the grain and serve it or chop into bites. Pull the shrimp off the skewers and serve with the steak and cooked veggies. Fill your warmed tortilla with steak, shrimp or both along with cooked veggies and anything other toppings. Enjoy!