Fajitas Recipe

Trim and slice proteins

Trim excess fat from the flank steak and slice the steak thinly against the grain into 1/4-inch strips. Cut chicken thighs into similar-sized strips. Place steak and chicken in separate shallow bowls or zip-top bags.

Make marinade

In a bowl combine olive oil, soy sauce, fresh lime juice, ground cumin, chili powder, smoked paprika, minced garlic, kosher salt and black pepper. Whisk until emulsified.

Marinate

Divide the marinade between the steak and chicken containers, coating each thoroughly. Marinate in the refrigerator for at least 30 minutes and up to 4 hours (longer will increase flavor but don't exceed 8 hours).

Prepare peppers and onions

While proteins marinate, core the poblano peppers, remove seeds if desired, and slice into 1/2-inch strips. Peel the yellow onion and cut into 1/2-inch slices or half-moons. Chop cilantro and cut limes into wedges.

Cook the bacon

Heat a large cast-iron skillet or heavy-bottom grill pan over medium heat. Add bacon slices and cook until crisp, turning occasionally, about 6-8 minutes. Remove bacon to a paper towel-lined plate. Reserve 1 tablespoon of bacon fat in the skillet and discard remaining fat or reserve for another use.

Sear and char vegetables

Increase heat to medium-high. Add poblano strips and onion to the skillet with reserved bacon fat. Sear and stir occasionally until softened and charred in spots, about 6-8 minutes. Remove to a platter and keep warm.

Cook steak

Wipe skillet lightly if excessive char remains, then add 1 tablespoon olive oil and heat until shimmering. Add steak strips in a single layer (work in batches if necessary) and cook undisturbed for about 2 minutes to develop a sear, then stir and cook another 1-2 minutes until medium-rare to medium, total 3-4 minutes depending on thickness. Transfer steak to the platter with vegetables.

Cook chicken

Return skillet to medium-high heat, add another 1 tablespoon oil if needed. Add chicken strips in a single layer and cook for 3-4 minutes per side, stirring occasionally, until fully cooked (internal temperature 165°F/74°C) and browned. Combine chicken with steak and vegetables on the platter.

Crumble bacon & finish

Crumble or chop the cooked bacon and sprinkle over the combined meats and vegetables. Squeeze juice from one lime over the mixture and toss gently to combine. Taste and adjust seasoning with additional salt, pepper or lime as needed. Stir in chopped cilantro.

Warm tortillas on a dry skillet over medium heat 20-30 seconds per side or wrap in foil and heat in a 350°F (175°C) oven for 10 minutes. Alternatively, microwave wrapped in a damp towel for 30-45 seconds.

Serve family-style: lay out warmed tortillas, the mixed steak & chicken fajita filling with poblanos, onions and bacon, sour cream, shredded cheese, pickled jalapeños and lime wedges. Allow diners to assemble fajitas to taste.