Single Chicken, Steak, Or Mixed Recipe

Choose protein

Decide whether you are preparing the chicken, the steak, or a mixed portion. The recipe quantities are for a single chicken breast (about 6–8 oz) or a single steak (about 6–8 oz). If mixing, use one of each and follow steps below for both.

Tenderize steak (if using)

If using steak, pat it dry and, if thick, use a meat mallet or the back of a heavy pan to slightly flatten to an even 1/2-inch thickness so it cooks evenly (about 1–2 minutes).

Prepare chicken (if using)

If using chicken, butterfly or pound to about 1/2-inch thickness for even cooking. Pat dry with paper towels.

Make the marinade

In a small bowl whisk together the minced garlic, soy sauce, lime juice, brown sugar (or honey), ground cumin, smoked paprika, red pepper flakes (if using), 1 tablespoon olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper until combined.

Marinate the protein

Place the chicken and/or steak in a shallow dish or zip-top bag and pour half of the marinade over the protein, reserving the other half for basting. Turn to coat well. Marinate at room temperature for 15–20 minutes or refrigerate for up to 2 hours. (If short on time, 15 minutes is sufficient.)

Bring to room temperature

Remove the protein from the fridge 20 minutes before cooking so it comes closer to room temperature for even cooking.

Preheat pan or grill

Heat a heavy skillet or grill over medium-high heat until very hot. Add a thin film of oil if using a pan.

Cook chicken

For chicken breast: place the chicken in the hot pan or on the grill. Cook undisturbed 4–6 minutes per side until golden and the internal temperature reaches 165°F (74°C). Baste with reserved marinade toward the end of cooking (do not baste early to avoid cross-contamination unless marinade is boiled first). Total time: about 8–12 minutes depending on thickness.

Cook steak

For flank/skirt steak: cook 2–4 minutes per side for medium-rare depending on thickness, longer for medium. Aim for 130–135°F (54–57°C) for medium-rare. Rest steak 5–7 minutes after cooking to allow juices to redistribute.

Optional mixed cooking approach

If cooking both chicken and steak, start the chicken first if it’s thick, then add the steak to the same pan or grill so both finish around the same time. Use separate utensils or ensure cross-contamination controls if you want to use the same basting liquid.

Rest and finish

Transfer the cooked protein to a cutting board and let rest 3–5 minutes (chicken) or 5–7 minutes (steak). Add 1 tablespoon butter on top of hot protein to melt and brush if desired. Sprinkle chopped cilantro or parsley over the top and squeeze lime wedges over before serving.

Slice and serve

Slice steak thinly across the grain. Slice chicken against the grain into 1/4-inch slices. Serve over 1 cup cooked rice or with warm tortillas, and offer extra lime wedges and reserved herbs.