Chicken and Steak Fajitas
Chicken and steak fajitas are a Mexican-inspired favorite—flavorful, easy to make at home, and perfect as a main course.
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.