Steak, Chicken & Shrimp Recipe

Prepare and marinate proteins

Slice steak thinly across the grain into 1/4-inch strips. Slice chicken into 1/4-inch strips. Pat shrimp dry with paper towels. In a bowl combine 2 tbs olive oil and 2 tbs fajita seasoning. Divide mixture and toss with steak, chicken and shrimp in separate bowls so each protein is evenly coated. Cover and refrigerate for 15–30 minutes (or up to 2 hours) to allow flavors to penetrate.

Cook proteins

Heat a large cast-iron skillet or griddle over high heat until very hot (about 2–4 minutes). Add 1 tbs vegetable oil and swirl. Add the steak strips in a single layer, cook undisturbed for 1–2 minutes to sear, then stir and cook another 1–2 minutes until medium-rare to medium (internal temp about 130–140°F). Transfer steak to a resting plate and tent loosely with foil. Add another 1 tbs oil, then add chicken strips in a single layer. Cook 3–4 minutes, stirring once, until cooked through (internal temp 165°F). Transfer chicken to plate. Finally add shrimp to the hot pan and cook 1–2 minutes per side until pink and opaque. Combine all cooked proteins on the plate and keep warm.

Prepare vegetables

While proteins marinate, slice bell peppers into 1/2-inch strips, thinly slice the onion, and cut the tomato into wedges. Heat 1 tbs vegetable oil in a clean large skillet or the same cast-iron pan over medium-high heat until shimmering.

Sauté vegetables

Add sliced onions and peppers to the hot pan, season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Sauté, stirring frequently, until peppers and onions are charred at edges and softened, about 6–8 minutes. Add tomato wedges for the final 1–2 minutes to warm through without breaking down. Optionally stir in 1 tsp butter for gloss.

Bring everything together on sizzling platter

Return the cooked proteins to the pan with the vegetables and toss briefly to heat through and distribute juices, about 1 minute. Squeeze the juice of 1 lime over the mixture and sprinkle chopped cilantro. Transfer the contents to a sizzling platter or hot serving skillet and serve immediately so it sizzles at the table.

Warm tortillas: Wrap 3 tortillas in a damp paper towel and microwave for 30–45 seconds, or warm on a dry skillet for 20–30 seconds per side until pliable. Keep wrapped to stay warm. Rice and beans: Reheat cooked rice and beans separately until hot (microwave or stovetop).

Plate the meal: On each plate place 1 cup rice and 1/2 cup beans alongside the sizzling platter portion (or serve family-style). Add a small pile of shredded lettuce and 1 roma tomato cut into wedges. Spoon pico de gallo (1/4 cup), guacamole (1/4 cup) and 2 tbs sour cream into ramekins or onto the plate. Serve tortillas folded or rolled alongside.

To eat: Let diners assemble their own fajitas — place protein and vegetables on a warm tortilla, add lettuce, pico, guacamole and sour cream to taste, and enjoy.

Taste and adjust: Provide extra lime wedges, salt and pepper at the table. If desired, offer additional fajita seasoning or hot sauce. Leftover proteins can be refrigerated up to 3 days.