2 Meat Combo Recipe

Trim and portion

Pat the chicken thighs and flank steak dry with paper towels. Trim excess fat from the steak and remove any large connective pieces from the chicken. If the chicken thighs are large, cut into 1–1.5 inch wide strips; if the steak is thicker than 1 inch, slice it across the grain into 1/4–1/2 inch strips for quick, even cooking.

Lightly tenderize steak (optional)

If the flank steak seems very thick or tough, use a meat mallet to gently pound it to an even thickness of about 1/4 inch to ensure even cooking.

In a medium bowl, whisk together 2 tbs olive oil, 2 tbs soy sauce, 2 tbs fresh lime juice, 1 tsp honey, 2 tsp minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp chili powder, 1/2 tsp dried oregano, 1 tsp salt, 1/2 tsp black pepper and 1 tsp optional hot sauce until combined. Reserve about 2 tbs of the marinade for basting during cooking.

Divide the remaining marinade into two portions in separate bowls or resealable bags. Place the chicken in one bag/bowl and the steak in the other, ensuring meat is coated. Seal or cover and marinate in the refrigerator for at least 30 minutes and up to 4 hours (30 minutes is fine for thin cuts; longer for more flavor).

Preheat

Heat a heavy skillet or grill pan over medium-high heat until very hot (about 3–5 minutes). Add 1 tsp olive oil and swirl to coat.

Remove the steak and chicken from the marinade, letting excess drip off (discard used marinade). Place the steak strips in a single layer on the hot pan, leaving space between pieces. Cook undisturbed 2–3 minutes to develop a sear, then flip and cook another 1–2 minutes for medium-rare to medium depending on thickness. Transfer steak to a platter and tent with foil to rest.

Add the chicken strips to the pan in a single layer. Cook 3–4 minutes per side until golden and internal temperature reaches 165°F (74°C). If the pan becomes too dry, brush with the reserved 2 tbs marinade during the first minute of cooking (do not use raw marinade after initial contact with raw meat).

Once chicken is cooked and steak has rested 5 minutes, slice steak thinly against the grain if you haven’t already. Arrange both meats on the platter. Sprinkle chopped cilantro over the meats and squeeze lime wedges over the top to taste.

Serve the 2 Meat Combo hot alongside rice, tortillas, salad or roasted vegetables. Provide extra lime wedges and hot sauce on the side. Leftovers refrigerate in an airtight container for up to 3 days.