Sizzling Fajitas Recipe

Trim and slice

Trim excess fat from the flank steak. Cut steak and chicken breasts into 1/4- to 1/2-inch thick strips against the grain (for steak) and across the grain (for chicken) so they remain tender.

Make the marinade

In a bowl combine 3 tbs olive oil, 2 tbs fresh lime juice, 1 tbs soy sauce, 1 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, minced garlic, 1 tsp salt and 1 tsp black pepper. Whisk until combined.

Marinate proteins

Place the sliced steak and chicken in a shallow dish or zip-top bag. Pour half the marinade over the steak and half over the chicken (reserve any remaining liquid for cooking). Massage to coat, cover, and refrigerate 20–30 minutes (up to 2 hours).

Cook proteins

Heat a large heavy skillet or cast-iron pan over high heat until very hot. Add a thin film of oil if pan looks dry. Working in batches to avoid crowding, add the steak strips in a single layer and sear 1–2 minutes per side until nicely browned but not overcooked (medium-rare to medium). Remove to a plate and tent with foil. Repeat with chicken strips and cook 3–4 minutes until cooked through (internal temp 165F / 74C). Transfer to the plate with the steak.

Rest and slice thicker pieces (if needed)

Let cooked proteins rest 5 minutes; slice any pieces that remain too large into bite-size strips. Keep warm while you cook the vegetables.

Prepare vegetables

While proteins marinate or rest, slice bell peppers and onion into 1/4-inch strips so they cook quickly and evenly.

Sauté vegetables

Heat 1 tbs olive oil in the same skillet over medium-high heat. Add sliced onions and cook 2–3 minutes until starting to soften. Add bell peppers, 1/2 tsp salt and 1/2 tsp black pepper. Cook 5–7 minutes, stirring occasionally, until vegetables are tender-crisp and slightly charred at edges.

Combine with proteins

Return cooked steak and chicken to the pan with vegetables. Pour any reserved marinade over the mixture and toss to combine. Cook together 1–2 minutes more to marry flavors and warm everything through. Taste and adjust seasoning with additional salt/pepper or a squeeze of lime if desired.

Warm tortillas

Warm flour tortillas in a dry skillet over medium heat 20–30 seconds per side, or wrap in foil and heat in a 350F oven for 8–10 minutes, or microwave covered with a damp paper towel for 20–30 seconds for a stack.

Assemble fajitas

Place warmed tortilla on a plate, add a portion of the steak and chicken mixture, top with sautéed peppers and onions, a spoonful of sour cream or crema, a sprinkle of shredded cheese, chopped cilantro and pickled jalapeños if using. Serve with lime wedges for squeezing.

Serve sizzling (optional)

For restaurant-style presentation, heat a cast-iron skillet until smoking, transfer a portion of the meat and vegetable mix to the hot skillet, and serve on a trivet with tortillas on the side so guests can assemble at the table.