Fajitas are easy to make and full of flavor! Combine both Chicken and Steak in this recipe, marinated each in its unique flavor, perfectly complementing each other. We’d love for you to try it out and let us know what you think in the comment section below the recipe!
Heads up! You will need a Cast Iron Skillet for this recipe.
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Beef Fajitas Preparations
- 2 lbs flank steak
- Juice of 1 orange
- 1/4 cup lime juice
- 2 tablespoons Worcestershire sauce
- 3 tablespoons canola oil
- 4 cloves of garlic, minced
- 1 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/3 cup chopped cilantro
Mix all ingredients in a bowl and marinate in a large ziplock bag in the refrigerator for 4 hours.
Chicken Fajitas Preparations
- 1/2 cup vegetable oil
- 1 tablespoons chili powder
- 2 tablespoons lime juice
- 2 tablespoons honey
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon ground black pepper
Whisk vegetable oil, chili powder, lime juice, honey, garlic powder, paprika, and black pepper in a bowl to make a marinade. Marinate 4 hours.
- Fogo Super Premium Lump Charcoal
- Bell peppers- red, yellow, green
- 1 large yellow onion
Slice bell peppers and onions and refrigerate in a bowl until the grill is ready. Fire up the grill to about 350 degrees over Fogo Charcoal and preheat the cast iron skillet. Add vegetables with a little olive oil and salt and pepper.
Add chicken and cook until the the chicken is 165 degrees internal temperature. The chicken will take the longest to cook.
Remove and add the steak. Grill until the steak is about 130 degrees.
Slice the steak against the grain. Slice the chicken and add both the steak and chicken into the cast iron pan over the hot coals with some more vegetables and get all ingredients really hot before serving.
Put desired meat and veggies on a tortilla with some sour cream, salsa and whatever other sides you wish.
- Sour cream
- Pico de gallo
- Avocado slices
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