Recipe of Steak & Chicken Fajitas in 31 Minutes for Family

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, steak & chicken fajitas. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Steak & Chicken Fajitas is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Steak & Chicken Fajitas is something which I have loved my entire life. They’re nice and they look wonderful.

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To get started with this particular recipe, we must 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:

1. Take 1/4 cup olive oil
2. Make ready 1 tsp grated lime rind
3. Take 2 1/2 tbsp. fresh lime juice
4. Make ready 2 tbsp. Worcestershire sauce
5. Make ready 1 1/2 tsp ground cumin
6. Get 1 tsp salt
7. Take 1/2 tsp dried oregano
8. Get 1/2 tsp black ground pepper
9. Take 2 cloves garlic minced
10. Make ready 1 (14.25 oz) low sodium beef broth
11. Prepare 1 lb flank steak
12. Prepare 1 lb skinned boned chicken breast
13. Get 1 red bell peppers, each cut into 12 wedges
14. Get 1 green bell peppers, each cut into 12 wedges
15. Make ready 1 yellow bell peppers, each cut into 12 wedges
16. Take 1 large onion cut into 12 wedges
17. Get 16 (6 inch) fat-free flour tortillas
18. Take 1 cup bottled salsa
19. Take 1/4 cup low-fat sour cream
20. Take 1/2 cup chopped fresh cilantro

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Steps to make Steak & Chicken Fajitas:

1. To prepare marinade, combine first 10 ingredients in a large bowl; set aside.
2. 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.
3. 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.
4. 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.
5. 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.

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