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Father’s Day BBQ Recipes 🔥 Backyard Cooking with Marcie Foley & Chi Wu | Chef Elizabeth Stone

In this special Father’s Day episode of An Invitation, we’re heading outside for a backyard BBQ celebration! I’m joined by two of my favorite people—Marcie Foley and Chi Wu—as we fire up the grill and cook up some delicious dishes perfect for Father’s Day.

From savory bites to backyard laughs, it’s all about celebrating the dads we love with great food, good company, and simple recipes anyone can make.

👨‍🍳 Happy Father’s Day, Chi!

📺 Watch the full video for BBQ ideas and inspiration for your own Father's Day cookout. Don't forget to subscribe and share your favorite BBQ recipes in the comments!

#FathersDayBBQ #BackyardBBQ #BBQRecipes #ChefElizabethStone #ChiWu #MarcieFoley #AnInvitation #GrillingRecipes #EasyBBQIdeas #fathersdaycelebration

Recipe:

Texas Style Fajitas

Serves 4 – 6

1 pound outside skirt steak, trimmed of fat
1 pound chicken breast

Beef Marinade
2 limes, juiced
4 tablespoons olive oil
2 tablespoons Worcestershire
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon black pepper

Chicken Marinade
1 bottle Wish Bone Italian Dressing

2 poblano peppers, thinly sliced
1 large onion, thinly sliced
2 tablespoons olive oil

Prepare the beef marinade in a bowl and pour into a zip lock bag. Add the skirt steak and place in refrigerator for 30 minutes to 1 hour. Place chicken breasts in a zip lock bag with Italian dressing and refrigerate for 30 minutes to 1 hour.

In a cast iron skillet over medium heat, place the peppers and onions and sauté with olive oil until soft and translucent. Set aside.

When ready to cook the meat, prepare the grill or preheat a cast iron grill pan. Place beef on grill and grill the beef over high heat or a very hot grill for 2 – 3 minutes per side. Remove and check temperature with a instant read thermometer. They should be about 120 – 125 degrees. When done, remove from heat to cutting board. Place the chicken breasts on the grill and grill for 5 – 6 minutes per side until chicken is completely cooked and not pink on the inside. Remove to cutting board. Allow meats to rest for 5 – 10 minutes. Slice into long thin strips. Be sure to cut the beef across the grain and preferably on the bias to help make as tender as possible. Serve over the grilled onions and peppers. Serve fajitas with Pico de Gallo, guacamole, grilled veggies, warmed flour and corn tortillas, sour cream and cheddar cheese.
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