How to Cook Perfect Steak & Chicken Fajitas

Steak & Chicken Fajitas. Kansas City Steaks Has The Juiciest Award-Winning Steaks You Need To Taste To Believe. Buy Top-Quality Steak Sure To Satisfy Everyone. We Hold Our Meat To A Higher Standard.

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. Here's a breakdown of The Best Steak Marinade in. You can have Steak & Chicken Fajitas using 20 ingredients and 5 steps. Here is how you cook it.

Ingredients of Steak & Chicken Fajitas

1. You need of olive oil.
2. Prepare of grated lime rind.
3. You need of fresh lime juice.
4. You need of Worcestershire sauce.
5. You need of ground cumin.
6. You need of salt.
7. You need of dried oregano.
8. It's of black ground pepper.
9. It's of garlic minced.
10. Prepare of low sodium beef broth.
11. Prepare of flank steak.
12. Prepare of skinned boned chicken breast.
13. You need of red bell peppers, each cut into 12 wedges.
14. You need of green bell peppers, each cut into 12 wedges.
15. Prepare of yellow bell peppers, each cut into 12 wedges.
16. You need of large onion cut into 12 wedges.
17. You need of fat-free flour tortillas.
18. Prepare of bottled salsa.
19. You need of low-fat sour cream.
20. Prepare of chopped fresh cilantro.

A steak is a meat generally sliced across the muscle fibers, potentially including a bone. 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.

Steak & Chicken Fajitas step by step

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..

The steak is then grilled at high temperature to get the appropriate crust. The cut of steak you use is down to personal preference and budget. Different cuts will deliver different levels of tenderness and flavour. Our handy steak infographic shows you what to expect from each cut and gives advice on how best to cook it. Sirloin: Considered to be a prime steak, like fillet, but with more flavour.

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