Fajitas (large) Recipe

Prepare proteins

Trim excess fat from the flank steak and trim and halve the chicken breasts if thick; pat both dry with paper towels. Slice both the steak and chicken across the grain into 1/4–1/2-inch strips for quick, even cooking.

Make marinade

In a large bowl, whisk together 4 tbs olive oil, 3 tbs lime juice, 2 tbs soy sauce, 3 tsp minced garlic, 2 tsp ground cumin, 2 tsp chili powder, 1 tsp smoked paprika, 1 tsp dried oregano, 2 tsp kosher salt, 1 tsp black pepper and 1 tsp optional hot sauce until combined.

Marinate proteins

Divide the marinade in half. Place the sliced chicken in one bowl and the sliced steak in another. Pour half the marinade over the chicken and the other half over the steak, tossing to coat. Cover and refrigerate at least 30 minutes and up to 4 hours (no longer for lime-based marinades to avoid 'cooking' the meat).

While proteins marinate, slice the red and green bell peppers into thin strips and slice the onions into 1/4-inch half-moons. Toss vegetables with 2 tbs olive oil, 1 tsp salt and 1/2 tsp black pepper. Set aside.

Cook steak

Heat a large cast-iron skillet or heavy-bottomed pan over high heat until very hot (about 4–5 minutes). Add 1 tbs oil if needed. Working in a single layer, add the marinated steak strips and spread them out. Sear without moving for 1–2 minutes to develop color, then toss and cook another 1–2 minutes until just cooked through (internal temperature about 130–135°F for medium-rare). Remove steak to a plate and tent with foil.

Cook chicken

Return the pan to medium-high heat and add a small splash of oil if dry. Add the chicken strips in a single layer and cook, stirring occasionally, until cooked through and lightly browned, about 4–6 minutes depending on thickness (internal temperature 165°F). Transfer chicken to the plate with the steak and keep warm.

Sauté vegetables

In the same hot pan, add the prepared peppers and onions. Cook, stirring occasionally, until softened and slightly charred at the edges, about 6–8 minutes. Season to taste with a pinch of salt and pepper. If the pan gets too dry, add up to 1 tbs oil.

Combine and rest

Return the cooked steak and chicken to the pan with the vegetables and toss briefly to combine and reheat, about 1–2 minutes, allowing flavors to marry. Taste and adjust seasoning with salt, pepper or a squeeze of lime juice.

Warm the flour tortillas wrapped in foil in a 300°F oven for 8–10 minutes or directly over a gas burner for a few seconds per side until soft and pliable.

Transfer the fajita mixture to a large serving platter or keep in the skillet. Garnish with 1/2 cup chopped fresh cilantro and serve with lime wedges, sour cream, shredded cheese and guacamole or sliced avocado. Let guests assemble their own tortillas with desired amounts of chicken, steak, peppers and toppings.

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water or oil to loosen before serving.