One of the most versatile recipes I know of are Fajitas. It’s a great option for a fast and easy weeknight dinner that is full of amazing flavors. Best of all it can be adjusted for the company you are cooking for, especially for those extra picky little ones. For this recipe I decided to make Chicken and Steak Fajitas. Makes everyone in my household happy.
Start with getting all the prep work out of the way.
First thing’s first, need to prep the chicken and steak. For the beef, I used a flank steak, but a skirt steak will work just as well. Very simple prep needed. Coat the beef with olive oil for the binder and season with you favorite taco seasoning. I went with my go to which is Hardcore Carnivore TexMex. It is full of amazing flavors giving the dish a nice kick without it being too spicy for the younger GWD crew to handle. Make sure to coat both sides. Repeat the same for the chicken. I decided to go with chicken thighs instead of breast. They are more flavorful, tender and easier to cook.
Another great part about this dish are the simple ingredients. For the veggies I went the traditional route with bell peppers and onion. I picked up a purple pepper at my local farmers market, which I have never seen before and wanted to give it a try. The flavor profile is a mix between a green and red pepper. I also used a regular red and yellow bell pepper slicing 1 inch thick strips of each and removing the core. I used a red onion, first slicing the whole in half and then slicing 1 inch half moons.
Time to grill the Chicken and Steak Fajitas
With all the prep work completed, it’s time to get things cooking. For this recipe I used my griddle. The large flat top allows for me to cook everything at the same time and get an even cook throughout.
Set up the griddle for sear mode or if you are using a traditional grill or smoker, set it up for high direct heat. Drizzle some olive oil on the flat top and start placing the protein and veggies one by one. Sprinkle some salt on the bell peppers and onions and flip the chicken and flank steaks about 5 minutes into the cook.
Remove the chicken thighs at 170 degrees internal temp and the steak at 130 degrees. Let these rest while they reach their final temperature. For the veggies keep them on the grill, continuously flipping them until they get to a sautéed consistency.
Now that all the food is cooked and rested, it’s time to dig into juicy, flavorful and delicious chicken and steak fajitas.
Place a few flour tortillas on the griddle to warm them up. In the meantime, slice the grilled chicken thighs and flank steak into long strips. You will notice the tenderness and juiciness from the thighs as well as the beef. I found a fajita cast iron skillet which I used for plating. Create a bed of veggies and top with the sliced up protein. Serve and enjoy!
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Chicken and Steak Fajitas
Ingredients
- 1 lbs Boneless chicken tights
- 1 lbs Flank steak
- 1/4 cup Taco seasoning
- 1 tbsp Salt
- 1 Large red bell pepper
- 1 Large yellow bell pepper
- 1 Large orange bell pepper
- 1 Red onion
- 1 tbsp Olive oil
Instructions
- Coat the flank steak with olive oil for the binder and season with you favorite taco seasoning.
- Coat the chicken thighs with olive oil for the binder and season with you favorite taco seasoning.
- Slice the bell peppers into long 1 inch thick strips and removing the core.
- For the onion, first slice the whole in half and then slice 1 inch thick half moons.
- Set up the griddle for sear mode or if you are using a traditional grill or smoker, set it up for high direct heat.
- Drizzle some olive oil on the flat top and start placing the protein and veggies one by one.
- Sprinkle some salt on the bell peppers and onions and flip the chicken and flank steaks about 5 minutes into the cook.
- Remove the chicken thighs at 170 degrees internal temp and the steak at 130 degrees. Let these rest while they reach their final temperature.
- For the veggies keep them on the grill, continuously flipping them until they get to a sautéed consistency.
- Slice the grilled chicken and flank steak into strips and serve over the sautéed veggies with a warm flour tortilla.
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