Grilled Steak & Chicken Fajitas Recipe

Prepare proteins

Pat the flank steak and chicken breasts dry with paper towels. Trim excess fat from the steak if desired. Slice both into thin strips about 1/4-inch thick across the grain for steak and lengthwise for chicken to create even strips.

Make marinade

In a large bowl combine 3 tbsp olive oil, 2 tbsp fresh lime juice, minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp chili powder, 1 tsp dried oregano, 1 tsp kosher salt and 3/4 tsp freshly ground black pepper. Whisk until evenly combined.

Marinate proteins

Divide the marinade in half in the bowl (or pour half into a second bowl). Add sliced steak to one portion and sliced chicken to the other, turning to coat thoroughly. Cover each bowl and refrigerate for at least 30 minutes and up to 4 hours. If short on time, marinate 15 minutes at room temperature.

While proteins marinate, slice peppers and onion into 1/2-inch strips and thin crescents. In a bowl toss the sliced vegetables with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper until evenly coated. Set aside and refrigerate if marinating longer than 30 minutes.

Preheat grill (or grill pan) to medium-high (about 400-450°F / 200-230°C). If using a charcoal grill, prepare for even direct heat. Oil the grill grates lightly to prevent sticking.

Remove proteins from refrigerator 10 minutes before grilling to come closer to room temperature. Shake off excess marinade and let any large droplets drain; retain remaining marinade for basting or discard (if you plan to baste, boil reserved marinade for 2 minutes to make safe).

Grill the steak strips first: spread them in a single layer across the hot grill or grill pan. Cook for 2-3 minutes per side until nicely charred and cooked to medium-rare/medium depending on thickness (internal temp ~130-135°F for medium-rare). Remove to a plate and let rest 5 minutes.

Grill the chicken strips: place in a single layer and cook 3-4 minutes per side until cooked through (internal temp 165°F). Remove to plate and let rest 3-4 minutes.

While proteins rest, grill the vegetables: place pepper and onion strips directly on the grill or in a grill basket. Cook 6-8 minutes, tossing once or twice, until softened and slightly charred. Remove and keep warm.

Slice the rested steak and chicken into bite-sized strips if needed. Combine grilled proteins and vegetables in a warm serving dish and toss gently to mix.

Warm the tortillas: wrap tortillas in foil and place on the grill for 1-2 minutes per side or heat individually on a dry skillet for 20-30 seconds per side until pliable and warm.

Assemble fajitas: place a portion of the grilled steak and chicken mixture onto each tortilla. Top with shredded cheese, chopped cilantro, a dollop of sour cream or crema, and avocado slices or guacamole if using. Squeeze lime wedge over each fajita to taste.

Serve immediately with extra lime wedges and any additional hot sauce or salsa on the side.