Steak & Chicken Fajitas Recipe

Make the ancho marinade

In a medium bowl combine ancho chile powder, ground cumin, smoked paprika, minced garlic, lime juice, olive oil, brown sugar, kosher salt, and black pepper. Whisk until a smooth paste/emulsion forms. Taste and adjust salt or lime if desired.

Portion and coat proteins

Pat the flank steak and chicken thighs dry with paper towels. Place steak and chicken in separate shallow dishes or resealable bags. Pour roughly two-thirds of the marinade over the steak, massaging it into all surfaces. Pour the remaining marinade over the chicken and rub to coat thoroughly.

Marinate

Cover (or seal bags) and refrigerate for at least 45 minutes, ideally 2–4 hours. If short on time, let rest 20–30 minutes at room temperature before cooking. Remove proteins from refrigerator 20 minutes before cooking to come closer to room temperature.

Prepare the peppers and onions

While proteins marinate, core and seed the bell peppers and slice into ¼–½" strips. Peel and slice the onion into thin wedges or half-moons. Toss peppers and onion in a bowl with 1 tablespoon vegetable oil, ½ tsp salt, and ¼ tsp black pepper to coat.

Cook the vegetables

Heat a large heavy skillet or cast-iron pan over medium-high heat until hot. Add 1 tablespoon vegetable oil and then all the peppers and onions. Spread into an even layer and let sear without moving for 2 minutes to develop color. Continue to stir and cook for 6–8 minutes more until peppers are tender-crisp and slightly charred in spots. Reduce heat if needed to avoid burning. Transfer vegetables to a plate and keep warm.

Sear and finish the steak

Heat the same skillet over high heat and add 1 tablespoon vegetable oil. When shimmering, add the flank steak, pressing it down for full contact. Sear 3–4 minutes without moving to get a deep crust, flip and sear the other side 3–4 minutes for medium-rare (internal temp ~130–135°F / 54–57°C). If steak is thick and not yet at desired doneness, lower heat slightly and cook 1–3 more minutes per side. Transfer steak to a cutting board, tent loosely with foil and rest 8–10 minutes. Slice thinly against the grain into strips.

Cook the chicken

While steak rests (or in a second pan), add 1 tablespoon butter to the hot skillet and reduce heat to medium-high. Add chicken thighs and sear 5–6 minutes per side, or until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to board and let rest 5 minutes, then slice into ½" strips.

Recombine and warm

Return sliced steak and chicken to the skillet with the cooked peppers and onions over medium heat just until everything is warmed and the flavors meld, about 1–2 minutes. Taste and adjust seasoning with a pinch of salt or squeeze of lime juice. Stir in chopped cilantro if using.

Warm tortillas and assemble

Warm tortillas on a dry skillet or wrapped in foil in a low oven (200°F / 95°C) for 5–10 minutes. To assemble, place a generous spoonful of meat and vegetables on each tortilla, top with optional queso fresco or cheddar and a dollop of sour cream if desired. Serve with lime wedges for squeezing.