Best 2 Chicken And Steak Fajitas Recipes
Craving a flavorful and sizzling dish that combines the goodness of chicken and steak? Look no further than chicken and steak fajitas! This delectable Tex-Mex dish offers a vibrant blend of succulent chicken and steak, tender bell peppers and onions, all wrapped in warm tortillas. Whether you're hosting a casual get-together or seeking a quick and satisfying weeknight meal, chicken and steak fajitas are sure to hit the spot.
Let's cook with our recipes!
CHICKEN AND STEAK FAJITAS
Provided by Giada De Laurentiis
Categories main-dish
Time 5h10m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- In a small bowl, combine the orange juice, olive oil, lime juice, lime zest, agave nectar (or brown sugar, if using), garlic, oregano, chili powder, and 1/2 teaspoon salt. Pour the mixture into a 1-gallon-size resealable bag. Add the chicken breasts, chicken thighs and steak and refrigerate for 4 hours, turning the meat occasionally. Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Remove the meat from the bag and season with salt. Reserve the marinade.
- Grill the chicken breasts for 6 to 8 minutes on each side and the chicken thighs for 8 to 10 minutes on each side or until cooked through. Grill the steak for 5 to 6 minutes each side for medium-well. Allow the meat to rest for 10 minutes before slicing.
- Meanwhile, put the marinade in a small saucepan and bring to a boil over medium-high heat (in order to kill any bacteria). Boil for 5 minutes until slightly thickened. Slice the meat into 1/4-inch thick pieces and put into serving bowls. Pour the cooked marinade over the meat and toss until coated. Serve the meat in warm tortillas.
- In a small bowl, combine the orange juice, olive oil, lime juice, lime zest, agave nectar (or brown sugar, if using), garlic, oregano, chili powder, and 1/2 teaspoon salt. Pour the mixture into a 1-gallon-size resealable bag. Add the chicken breasts, chicken thighs and steak and refrigerate for 4 hours, turning the meat occasionally. Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Remove the meat from the bag and season with salt. Reserve the marinade.
- Grill the chicken breasts for 6 to 8 minutes on each side and the chicken thighs for 8 to 10 minutes on each side or until cooked through. Grill the steak for 5 to 6 minutes each side for medium-well. Allow the meat to rest for 10 minutes before slicing.
- Meanwhile, put the marinade in a small saucepan and bring to a boil over medium-high heat (in order to kill any bacteria). Boil for 5 minutes until slightly thickened. Slice the meat into 1/4-inch thick pieces and put into serving bowls. Pour the cooked marinade over the meat and toss until coated. Serve the meat in warm tortillas.
CHICKEN AND STEAK FAJITAS BY GIADA
Steps:
- In a small bowl, combine the orange juice, olive oil, lime juice, lime zest, agave nectar (or brown sugar, if using), garlic, oregano, chili powder, and 1/2 teaspoon salt. Pour the mixture into a 1-gallon-size resealable bag. Add the chicken breasts, chicken thighs and steak and refrigerate for 4 hours, turning the meat occasionally. Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Remove the meat from the bag and season with salt. Reserve the marinade. Grill the chicken breasts for 6 to 8 minutes on each side and the chicken thighs for 8 to 10 minutes on each side or until cooked through. Grill the steak for 5 to 6 minutes each side for medium-well. Allow the meat to rest for 10 minutes before slicing. Meanwhile, put the marinade in a small saucepan and bring to a boil over medium-high heat (in order to kill any bacteria). Boil for 5 minutes until slightly thickened. Slice the meat into 1/4-inch thick pieces and put into serving bowls. Pour the cooked marinade over the meat and toss until coated. Serve the meat in warm tortillas. Notes To warm the tortillas, set a burner to medium heat. Using tongs, put a tortilla directly over the flame until slightly charred, about 20 to 30 seconds. Flip the tortilla and cook on the other side. Keep the tortillas warm in a tortilla warmer or wrap in a clean towel until ready to serve.
Tips:
- Use high-quality ingredients: The fresher the ingredients, the better the fajitas will taste. Look for well-marbled steak, boneless, skinless chicken breasts, and crisp, colorful vegetables.
- Marinate the meat: Marinating the steak and chicken in a flavorful mixture of spices and herbs helps tenderize the meat and infuses it with delicious flavor.
- Cook the meat over high heat: Sear the steak and chicken over high heat to create a nice crust and lock in the juices. This will help keep the meat tender and flavorful.
- Slice the meat thinly: Once the meat is cooked, slice it thinly against the grain. This will make it easier to eat and will help the flavors meld together.
- Sauté the vegetables: Sauté the vegetables over medium-high heat until they are tender-crisp. This will help them retain their color, texture, and nutrients.
- Serve the fajitas immediately: Fajitas are best served immediately after they are made. This will help keep the meat and vegetables warm and flavorful.
Conclusion:
Chicken and steak fajitas are a delicious and versatile dish that can be enjoyed by people of all ages. They are perfect for a quick and easy weeknight meal or for a fun and festive party. With a few simple tips, you can make the best chicken and steak fajitas that will impress your family and friends.
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