Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to prepare a special dish, steak & chicken fajitas. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
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Steak & Chicken Fajitas is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Steak & Chicken Fajitas is something which I’ve loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook steak & chicken fajitas using 20 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Steak & Chicken Fajitas:
- Take 1/4 cup olive oil
- Make ready 1 tsp grated lime rind
- Get 2 1/2 tbsp. fresh lime juice
- Make ready 2 tbsp. Worcestershire sauce
- Prepare 1 1/2 tsp ground cumin
- Take 1 tsp salt
- Prepare 1/2 tsp dried oregano
- Make ready 1/2 tsp black ground pepper
- Prepare 2 cloves garlic minced
- Prepare 1 (14.25 oz) low sodium beef broth
- Prepare 1 lb flank steak
- Make ready 1 lb skinned boned chicken breast
- Take 1 red bell peppers, each cut into 12 wedges
- Prepare 1 green bell peppers, each cut into 12 wedges
- Make ready 1 yellow bell peppers, each cut into 12 wedges
- Prepare 1 large onion cut into 12 wedges
- Get 16 (6 inch) fat-free flour tortillas
- Get 1 cup bottled salsa
- Take 1/4 cup low-fat sour cream
- Prepare 1/2 cup chopped fresh cilantro
It is normally grilled, though can also be pan-fried. It is often grilled in an attempt to replicate the flavor of steak cooked over the glowing coals of an open fire. Steak can also be cooked in sauce, such as in steak and kidney pie, or minced and formed into patties, such as hamburgers. The steak is then grilled at high temperature to get the appropriate crust.
Instructions to make Steak & Chicken Fajitas:
- To prepare marinade, combine first 10 ingredients in a large bowl; set aside.
- To prepare fajitas, trim fat from steak. Score a diamond pattern on both sides of the steak. Combine 1 1/2 cups marinade, steak, and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 4 hours or overnight, turning occasionally. Combine remaining marinade, bell peppers, and onion in a zip-top plastic bag. Seal and marinate in refrigerator for 4 hours or overnight, turning occasionally.
- Remove steak and chicken from bag; discard marinade. Remove vegetables from bag; reserve marinade. Place reserved marinade in a small saucepan; set aside. Place steak, chicken, and vegetables on grill rack coated with cooking spray; cook 8 minutes on each side or until desired degree of doneness.
- Wrap tortillas tightly in foil; place tortilla packet on grill rack the last 2 minutes of grilling time. Bring reserved marinade to a boil. Cut steak and chicken diagonally across the grain into thin slices. Place the steak, chicken, and vegetables on a serving platter; drizzle with reserved marinade.
- Arrange about 1 ounce steak, about 1 ounce chicken, 3 bell pepper wedges, and 1 onion wedge in a tortilla; top with 1 tablespoon salsa, about 1 teaspoon sour cream, and 1/2 tablespoon cilantro. Fold sides of tortilla over filling. Garnish with cilantro sprigs, if desired. Serve immediately.
Steak can also be cooked in sauce, such as in steak and kidney pie, or minced and formed into patties, such as hamburgers. The steak is then grilled at high temperature to get the appropriate crust. Product Title Meal Mart Beef Pepper Steak Served With Rice In Grav. Preheat oven to broil and position rack closest to heating element. Steak Diane is a classic, showstopping restaurant recipe of tender filet mignon steak pan-fried in butter that's smothered in a rich mushroom cream sauce with herbs and brandy.
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