Steak And Chicken Fajitas Recipe

Prep the proteins

Trim visible fat from steak and thinly slice across the grain into 1/4- to 1/2-inch strips. Pound chicken breasts lightly to even thickness (about 1/2 inch), then slice into 1/4- to 1/2-inch strips. If adding shrimp (extra charge), peel and devein, leave tails off for easy eating.

Make the marinade

In a medium bowl combine lime juice, olive oil, minced garlic, chili powder, cumin, smoked paprika, oregano, 1 tsp salt, and 1/4 tsp black pepper. Whisk until combined.

Marinate

Divide marinade in half. Place steak strips in one shallow dish and chicken strips in another. Pour half of the marinade over each, toss to coat, cover and refrigerate for 20–30 minutes (up to 2 hours). If using shrimp, marinate separately no more than 15 minutes.

Slice vegetables

While proteins marinate, thinly slice the onion and bell peppers into long strips (about 1/4 inch). If using jalapeño, slice thinly and remove seeds for milder heat.

Cook vegetables

Heat 1 tablespoon vegetable oil in a large cast-iron skillet or heavy sauté pan over medium-high heat. Add onions and peppers and a pinch of salt. Sauté, stirring occasionally, until softened and slightly charred, about 6–8 minutes. Transfer vegetables to a plate and keep warm.

Cook the steak

Increase heat to high and add 1/2 tablespoon oil to the same hot skillet. Add steak in a single layer (work in batches if needed). Sear without moving for 1–2 minutes, then stir and cook another 1–2 minutes until browned but still juicy. Transfer to plate with vegetables. Taste and adjust seasoning with remaining salt and pepper if needed.

Cook the chicken

Add remaining 1/2 tablespoon oil to skillet, add chicken strips in a single layer and cook over high heat 3–5 minutes, stirring occasionally, until cooked through and browned. Transfer to the plate with steak and vegetables. If cooking shrimp instead, cook shrimp 1–2 minutes per side until pink and opaque.

Combine and finish

Return all cooked proteins and vegetables to the skillet, toss over medium-high heat for 30–60 seconds to marry flavors. Squeeze a little fresh lime juice over the mixture and sprinkle chopped cilantro. Keep warm until serving.

Cook Mexican-style rice

Rinse the rice under cold water until water runs clear. In a medium saucepan, heat 1 tablespoon oil over medium heat and add minced garlic; cook 30 seconds until fragrant. Add rinsed rice and toast 1–2 minutes, stirring. Add chicken broth, tomato sauce, cumin, and 1/2 tsp salt. Bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed and rice is tender. Fluff with fork and keep covered until serving.

Warm refried beans

Heat refried beans in a small saucepan over low heat, stirring occasionally. If too thick, stir in 1–2 tablespoons water or broth to reach desired consistency. Taste and adjust salt. Keep warm.

Warm tortillas

Warm a dry skillet over medium heat. For flour tortillas: lightly butter if desired and warm 20–30 seconds per side until pliable. For corn tortillas: warm 20–30 seconds per side in dry skillet, stacking in a towel to keep warm. Alternatively, wrap tortillas in foil and heat in a 300°F (150°C) oven for 10 minutes.

Assemble fajitas

Set up serving area with warmed tortillas, cooked steak and chicken mixture, Mexican rice, refried beans, shredded cheese, sour cream, lime wedges, chopped cilantro, and the salsa bar components (pico de gallo, salsa verde, roasted salsa, guacamole, pickled onions). Let diners build their own fajitas: a typical portion is 2–3 oz protein, vegetables, a scoop of rice and beans, and desired garnishes per tortilla.

Serve hot with lime wedges and extra salsa. Note: To add shrimp fajitas, order additional shrimp (suggested +5 shrimp per serving) and prepare as noted in the protein section; cook shrimp quickly to avoid overcooking and mix with vegetables at the end.