Fajita Board Recipe

prepare marinade

In a medium bowl whisk together 3 tbs olive oil, lime juice, soy sauce, minced garlic, ground cumin, smoked paprika, chili powder, dried oregano, 1.5 tsp salt and 1 tsp black pepper until combined.

marinate proteins

Divide the marinade into two portions. Place the steak in one resealable bag or shallow dish and the chicken thighs in another. Massage marinade into each, cover or seal, and refrigerate for at least 30 minutes and up to 4 hours (longer for more flavor).

rest at room temperature

Remove the proteins from the fridge 20 minutes before cooking to come toward room temperature. Reserve leftover marinade for basting if desired, but do not reuse if it contacted raw meat.

While proteins marinate, core and slice the bell peppers into 1/2-inch strips. Peel and slice the onion into 1/2-inch wedges. If using mushrooms, halve or quarter them. Toss vegetables in 2 tbs olive oil, 1 tsp salt and 1/2 tsp black pepper and set aside on a tray.

Cook the vegetables: heat a large cast-iron skillet or griddle over medium-high heat until very hot. Add the vegetables in a single layer (work in two batches if needed) and cook, stirring occasionally, until softened and slightly charred, about 6–8 minutes per batch. Transfer to a warm sheet tray and cover loosely with foil to keep warm.

Heat a heavy skillet or grill pan over high heat until smoking hot. Add a light coating of oil or brush proteins with reserved marinade. For steak: sear 3–4 minutes per side for medium-rare (adjust time for thickness) or until desired doneness. For chicken thighs: sear 4–5 minutes per side and then reduce heat to medium and cook until internal temperature reaches 165°F (about 6–10 minutes more depending on thickness).

After cooking, transfer proteins to a cutting board and tent with foil. Let rest 5–10 minutes to retain juices.

Slice steak thinly against the grain into 1/4-inch strips. Slice chicken into bite-sized strips.

Warm tortillas: brush both sides lightly with melted butter. Warm on a dry skillet or griddle over medium heat about 20–30 seconds per side until soft and pliable, or stack and wrap in foil and keep in a low oven (200°F / 95°C) until serving. Keep tortillas covered with a clean towel to stay warm.

If using shredded cheese, place it in a small bowl near the board so guests can sprinkle onto hot tortillas or vegetables to melt slightly.

Select a large wooden board or a couple of sheet trays arranged together to create a board. Place the warm tortillas in one area, stack of small bowls for sour cream, guacamole, pico de gallo, pickled jalapeños and pickled onions in another.

Arrange sliced steak and chicken in separate piles on the board, fanning the slices. Spoon the hot sautéed peppers, onions and mushrooms next to the proteins so colors contrast.

Add the bowl of shredded cheese, lime wedges, chopped cilantro and small ramekin of coarse sea salt. Garnish proteins with an extra tablespoon of lime juice and a sprinkle of chopped cilantro.

Provide serving tongs or forks and a stack of small plates. Encourage guests to build their own fajitas: warm tortilla, a few strips of protein, a scoop of peppers and onions, cheese, a dollop of guacamole, pico, sour cream, pickled toppings and a squeeze of lime. Add hot sauce to taste.

Taste and adjust: offer extra salt, lime wedges and hot sauce on the board so guests can season their portions. Discard any leftover marinade that touched raw meat. Wipe and oil the wooden board after use to maintain it.