Steak and Chicken Fajitas

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  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 45 min
  • Yield: 6 to 8 fajitas
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Ingredients

2 tablespoons vegetable oil, plus more for the grill and brushing

Grated zest and juice of 1 lime

1 clove garlic, grated

1 tablespoon chili powder

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon packed dark brown sugar

Kosher salt and freshly ground pepper

1 pound skirt steak, cut into 4- to 6-inch-long pieces 

1 pound skinless, boneless chicken breasts

3 bell peppers (assorted colors), halved lengthwise and seeded

2 large onions, sliced into 1/2-inch-thick rounds

12 to 16 small flour tortillas

Shredded Mexican cheese blend, sour cream, salsa and guacamole, for serving

Directions

  1. Whisk the vegetable oil, lime zest and juice, garlic, chili powder, cumin, coriander, brown sugar, 1 teaspoon salt and a few grinds of pepper in a small bowl. Put the steak in a medium bowl. Place the chicken between 2 pieces of plastic wrap and pound on both sides with the flat side of a meat mallet or a heavy skillet until 1/2 inch thick. Transfer to a separate bowl. Divide the marinade between the steak and chicken and toss well. Refrigerate 30 minutes.
  2. Preheat a grill to medium high. Oil the grates. Remove the steak and chicken from the marinade and season with salt. Grill, covered, 3 to 5 minutes per side for the steak and 6 to 7 minutes per side for the chicken. Transfer the steak and chicken to a cutting board and let rest 10 minutes. 
  3. Meanwhile, brush the bell peppers and onions with vegetable oil; season with salt. Cover and grill, turning, until charred, 6 to 8 minutes. Transfer to the cutting board. Wrap the tortillas in foil and warm on the grill, flipping once, 5 minutes. Slice the bell peppers and separate the onions into rings. Slice the steak and chicken. Serve the meat and vegetables with the tortillas and assorted toppings.