Easiest Way to Cook Appetizing Steak & Chicken Fajitas

Steak & Chicken Fajitas. Have Delicious And Juicy Steaks Delivered Right To Your Door From Kansas City Steaks. A Freezer Full of Omaha Steaks Means Peace of Mind for Your Family. Find easy recipes and cooking techniques for perfectly grilled skirt steak, rib-eye, filet mignon and more from the chefs at Food Network.

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

Ingredients of Steak & Chicken Fajitas

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

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. The cut of steak you use is down to personal preference and budget.

Steak & Chicken Fajitas instructions

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..

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. 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.

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