Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, steak & chicken fajitas. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Have Delicious And Juicy Steaks Delivered Right To Your Door From Kansas City Steaks. Find easy recipes and cooking techniques for perfectly grilled skirt steak, rib-eye, filet mignon and more from the chefs at Food Network. The ideal steak marinade combines acid, fat, and seasonings. The acid creates a tangy flavor foundation and tenderizes the meat; the fat adds flavor, seals in juices, helps keep the meat from sticking to the grill, and promotes caramelization; and the seasonings complete the flavor profile.
Steak & Chicken Fajitas is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Steak & Chicken Fajitas is something that I have loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have steak & chicken fajitas using 20 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Steak & Chicken Fajitas:
- Prepare 1/4 cup olive oil
- Make ready 1 tsp grated lime rind
- Prepare 2 1/2 tbsp. fresh lime juice
- Make ready 2 tbsp. Worcestershire sauce
- Get 1 1/2 tsp ground cumin
- Prepare 1 tsp salt
- Make ready 1/2 tsp dried oregano
- Prepare 1/2 tsp black ground pepper
- Take 2 cloves garlic minced
- Make ready 1 (14.25 oz) low sodium beef broth
- Prepare 1 lb flank steak
- Make ready 1 lb skinned boned chicken breast
- Prepare 1 red bell peppers, each cut into 12 wedges
- Make ready 1 green bell peppers, each cut into 12 wedges
- Get 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
- Prepare 1/4 cup low-fat sour cream
- Take 1/2 cup chopped fresh cilantro
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. Ideal steaks: boneless rib eye / scotch fillet, porterhouse / New York, T-bone. Grade: takes high quality steak over the top amazing, really elevates economical steak.
Steps 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.
Ideal steaks: boneless rib eye / scotch fillet, porterhouse / New York, T-bone. Grade: takes high quality steak over the top amazing, really elevates economical steak. 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. Serve with mashed potatoes and lightly steamed seasonal vegetables. Preheat oven to broil and position rack closest to heating element.
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