Chicken and Steak Fajitas
Add a Mexican flair to your meal with these delicious Chicken and Steak Fajitas. Perfectly combined with bell peppers and onions is, without doubt, what makes it such a classic dish that never goes out of style. Who can resist to the sound and aroma of some delicious, well cooked, fajitas; also sautéed with peppers and onions. And if flavor is what you’re looking for, look no further and treat yourself to this wonderful dish. They are usually paired with rice, refried beans, tortillas, and also salad. Definitely a great dish for your dinner ideas!
Chicken and beef (steak) fajitas is a Mexican inspired dish. It can basically be found in every Mexican restaurant. It is a great addition for dinner ideas. The popularity is evident and undeniable. Fajitas are a culinary delight and there is so much to explore. Not only do they offer a unique array of flavors, but also a symphony of textures. As if the flavors you already get were not enough, it can also be topped with a delicious guacamole! Because this dish is served with rice, beans, tortillas, and a salad; it makes it a full course meal. It’s such a flavorful recipe and a great option. If you want to enjoy Mexican inspired food, then this is the one for you! There is no going wrong with fajitas and can easily be made at home. Enjoy!
Types of cuts you can use:
- Chicken: breast and thighs
- Beef: outside and inside skirt steak, flap meat and flank steak
Browning
Browning the entire cuts of meat/chicken creates depth of flavor. As a result, it will prevent overcooking or steaming. Flavor, plus juiciness, makes for the perfect fajitas.
Tips for browning
- Remove the cuts from the refrigerator and let them sit for 15-20 minutes at room temperature to take the chill off. This promotes even cooking and better searing. Do not leave out for more than 30 minutes to ensure food safety.
- Make sure the pan is hot when you add the protein.
- Avoid over-crowding the pan, brown/cook in separate batches if needed.
Pan you can use
A cast iron pan is ideal for making fajitas, but if you don’t have one; use a stainless steel or non-stick pan. Another great alternative is grilling! So you definitely have options.
Accompany with:
- Mexican rice
- Refried beans
- Mexican salsa
- Salad
- Guacamole
- Corn tortillas
- Horchata
Cooking Temperatures for Beef
- Rare 125°F
- Medium rare 135°F
- Medium 145°F
- Medium well 150°F
- Well done 160°F
Chicken should always be fully cooked—make sure it reaches a safe internal temperature of 165°F, as recommended by the CDC.
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Chicken and Steak Fajitas
Ingredients
- 1 lb chicken thighs, boneless, skinless
- 1 lb outside skirt steak
Veggies
- 3 bell peppers, green, yellow, red
- 1/2 medium white onion
Marinade
- 1/2 cup olive oil
- 1/4 cup lime juice
- 2 tbsp red wine vinegar
- 2 tbsp dijon mustard
- 3 garlic cloves, pressed or grated
- 1/2 tsp ground ancho chile
- 1 tsp paprika
- 1 tsp ground onion
- 1/2 tsp ground cumin
- 2 tsp kosher salt, plus to taste
- 1/2 tsp ground black pepper
Additional
- Cilantro, chopped
- Lime juice, drizzle
Instructions
- Veggies: Remove the stem and seeds from the bells peppers and cut into slices that are about 1/2’’ in thickness. Then, slice the onion into the same thickness as the peppers. Transfer both into a bowl and set aside until needed.
- Prep the meat: Place the chicken and steak in two different bowls/containers and cut the steak into smaller pieces to fit the cooking pan.
- Pour the marinade: Pour half of the marinade into the beef and half into the chicken. Mix and toss util both are well coated. Let them sit out for about 15-20 minutes to warm up to room temperature, that way they cook evenly.
- Cook the chicken: Heat a large cast iron or non-stick pan over medium-high heat. Once hot, lay the chicken and brown both sides.*** If the pan over heats, lower the temperature but not too much because it will steam the thighs, and we need to brown them.*** Cook the chicken until the inside reaches a safe internal temperature of 165 F degrees. Remove from the heat and place on a wire rack or plate. Let it rest for 10 minutes.
- Cook the steak: While the pan is still hot lay the steak and brown both sides as well. Here you have the option to cook it to your desired doness. I’ll be cooking it to 150 F degrees which is a medium-well finish. When the steak is ready, turn off the heat, remove the pan from the burner and place the steak on the wire rack. Let it rest for 10 minutes as well. Then slice both the chicken and steak.
- Coat the veggies in the marinade we set aside (the 3 TBSP).
- Back to the stove: on the same pan and over medium-high heat, sauté the veggies until slightly softened or to your desired texture. Next, add in the sliced chicken and beef. Mix it in, and allow them to heat back up, about one minute. Finally, sprinkle chopped cilantro, add a generous squeeze of lime juice, salt to taste, and mix to combine. Remove from the heat (if you don’t want the steak to continue cooking, add it at this point and not when the pan is still exposed to the heat) and add more cilantro as garnish. Serve it in tacos, or accompanied by Mexican rice, refried beans, and salsa.
Did you make this recipe?
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Judy Anderson
Great results. Very tasty!
Villa Cocina
Glad you loved it!