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Chicken and Steak Fajitas Recipe

Chicken and Steak Fajitas

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (42)

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Average Rating:

Total Reviews: 42

Showing 11-20 of 42

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  • on August 05, 2011

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    Very good! We liked the chicken better than the steak.

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  • on July 26, 2011

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    This was my favorite recipe find last summer, and still gets rave review this summer. The sauce is delicious! We usually just use boneless skinless thighs and often don't even make fajitas, but just eat them with the cooked down sauce over the top and a veggie or salad. SO delicious. I made them last night with Emeril's Grilled Sweet Potato Salad and they were wonderful together.

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  • on June 23, 2011

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    yummy, love re-using the marinade as sauce.... Brilliant!

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  • on May 19, 2011

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    WONDERFUL!! I used 2 Flank Steaks, added 1 jalepeno chopped and marinated 24 hours. Hit of the party. So much flavor. Thank you.

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  • on May 13, 2011

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    The best fajita I have ever eaten! The house still smells so good! I looove garlic, so I added double the amount, yet my cloves were smaller as compared to the ones I usually see her use, also I ended up marinating it for about 22/23 hours? Just kept flipping the bag (I used 4 chicken breasts-boneless, skinless, and 1 flank steak[organic] every few hours. I was a little skitzo about using the leftover marinade as a topping even though I cooked it down for about 15 minutes. I also cooked a red and green large pepper, and half a white onion in a skillet pan over medium with maybe a tablespoon of extra virgin olive oil and 1 large garlic clove for about 12 minutes. We added that in our heated tortilla and I feel like that really brought all the flavors together. But other than that, one of the BEST marinades I have eaten. And I usually make my own stuff with whatever fresh herbs or veggies or whatever fresh stuff I find, and not usually used to following a recipe like this.

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  • on May 08, 2011

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    It is fabulous. I made it with flank steak and it did not work to well, but yesterday I used a flat iron steak.....perfect. I had to substitute the lemon juice for the OJ. I will make this over and over. it was a big hit and easy to do. Thanks, Giada. You always inspire me.

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  • on May 08, 2011

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    I liked this recipe, but would use something other than flank steak since it is too tough to put into a fajita. I agree that it needed a few more minutes per side to get a medium steak.

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  • on April 10, 2011

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    This was great!! Super simple, and I had all the ingredients on hand. I just used chicken, because I'm not a huge fan of steak fajitas. I didn't boil the leftover marinade. I went to, but then the bag I used slipped out of my hand and the marinade spilled all over the stove, floor, and fridge. Oops!! I think next time, I will reserve some of the marinade before I put the chicken in, and use that instead of boiling the leftovers. I know it's probably safe once you boil it, but it still skeeves me out!! We had this with the fixings (cheese, sour cream, salsa, guacamole, peppers and onions. And the leftover chicken and peppers and onions were great over salad the next day!!

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  • on March 06, 2011

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    My family tried this recipe last night and we thought it was delicious!! I think next time I would add a little more "kick" to the marinade, but this is by far the best recipe we've tried. Much better than your random "packet" of seasoning!! Thanks Giada!

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  • on February 17, 2011

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    **Sorry** The beer was for the shrimp I made with it (different recipe ...

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