CHICKEN AND STEAK FAJITA RECIPES

Name: Steak and Chicken Fajitas
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 to 8 fajitas
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 piecesu00A0; 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

STEAK AND CHICKEN FAJITAS RECIPE | FOOD NETWORK KITCHEN ...

Steak and Chicken Fajitas Recipe | Food Network Kitchen ... image

Whisk together lime juice, garlic, brown sugar and aromatic spices like cumin and coriander to make a zesty marinade for the chicken and steak. Pop on the grill with bell peppers and onion for a sizzling Tex-Mex dish paired with tortillas and a variety of toppings.

Provided by Food Network Kitchen

Categories main-dish

Total Time 1 hours 15 minutes

Cook Time 45 minutes

Yield 6 to 8 fajitas

Number Of Ingredients 14

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

Steps:

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.
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.
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.

STEAK OR CHICKEN FAJITAS RECIPE - FOOD.COM

Steak or Chicken Fajitas Recipe - Food.com image

These are so quick and tasty. You can use strips of boneless chicken breast instead of the beef. Feel free to double the marinade. The flavor is so great for such a short marination time. You can can do them up ahead of time and have the meat sit longer if you wish.

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 8 fajitas, 8 serving(s)

Number Of Ingredients 16

Ingredients

3/4 lb top sirloin steak
2 tablespoons olive oil
1 tablespoon lime juice
1 garlic clove, finely minced
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon hot pepper flakes
1/2 teaspoon black pepper
1/2 teaspoon salt
8 flour tortillas (8 inch/20 cm)
1 -2 onion, we usually use approx. 1-2 depending on size (however much you like,enough to make a good mix with the peppers)
2 small sweet peppers, of your choice (green, red, or yellow)
salsa
sour cream
shredded cheese
chopped tomato

Steps:

Slice steak into thin strips.
In bowl, mix together 1 tablespoons olive oil, lime juice, garlic, chili powder, cumin, hot pepper flakes, black pepper & salt.
Add beef strips and stir to coat, set aside.
Wrap tortillas in foil and place in 350° oven for 5-10 minutes or until heated through.
Cut onions in half lengthwise and slice into strips, cut your peppers into strips.
In large non stick skillet over medium high heat, heat remaining tablespoons of olive oil.
Add onions & peppers stirring for 3-4 minutes, until softened; transfer to a bowl and set aside.
Add beef to skillet, cook, stirring for 3-4 minutes or until they lose their red color.
Return onions and peppers to skillet; stir for about one minute.
To serve, spoon a portion of the beef mixture down the centre of each tortilla, top with your desired toppings , fold bottom of tortilla up over filling, fold the sides in, overlapping.

Nutrition Facts : Calories 137.2, FatContent 5.8, SaturatedFatContent 1.1, CholesterolContent 0, SodiumContent 340.7, CarbohydrateContent 18.4, FiberContent 1.7, SugarContent 2, ProteinContent 2.9

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