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Cinco de Mayo: Beef and Chicken Fajitas

Source of Recipe


From "The Pioneer Woman Cooks: A Year of Holidays"



List of Ingredients



• 3 pounds skirt steak
  
• 3 pounds boneless, skinless chicken breasts
  
• .
  
• Marinade:
  
• 1/2 cup olive oil
  
• 3 Tbsp Worcestershire sauce
  
• 3 cloves garlic, minced
  
• 1 Tbsp ground cumin
  
• 4 Tbsp chili powder
  
• 1/2 red pepper flakes
  
• 1 tsp salt
  
• 1/2 tsp black pepper
  
• 1 Tbsp sugar
  
• Juice of 3 limes
  
• .
  
• Fajita Vegetables:
  
• 2 Tbsp olive oil
  
• 2 Tbsp butter
  
• 2 medium onions, halved and sliced
  
• 1 red bell pepper, seeded and sliced into strips
  
• 1 orange bell pepper, seeded and sliced into strips
  
• 1 green bell pepper, seeded and sliced into strips
  
• 1 yellow bell pepper, seeded and sliced into strips
  
• 1 pound cremini or white button mushrooms, sliced thick
  






Instructions



1. Place the beef and chicken in separate 2-quart baking dishes or resealable plastic storage bags.
   
   
2. Make the marinade:
   In a blender, combine the olive oil, Worcestershire, garlic, cumin, chili powder, red pepper flakes, salt, pepper, sugar, and lime juice. Blend the marinade until it's totally combined and smooth.
   
   
3. Pour half the marinade over the beef and the other half over the chicken. Use your hands to work the marinade all over both sides of the beef. Do the same with the chicken. Cover the dishes with plastic wrap and let them marinate in the refrigerator for 4 to 6 hours.
   
   
4. About 30 minutes before you're ready to make the fajitas, remove the beef and chicken from the refrigerator. After 30 minutes, grill the beef over medium-high heat for about 2 minutes total for medium-rare. Rotate it 45 degrees on each side in order to get pretty grill marks. Remove it to a platter to rest for 5 to 10 minutes. Grill the chicken on both sides until completely cooked through, about 4 minutes per side. Remove it to a platter to rest for 5 to 10 minutes.
   
   
5. Meanwhile, heat the olive oil and butter in a large skillet over medium-high heat, then throw in the veggies and sauté them until they're nice and deep golden brown. Pile the veggies on a platter.
   
   
6. With a sharp knife, slice the beef and the chicken and pile all the slices onto a cutting board or platter.
   
   
7. Serve the beef and chicken with tortillas, the fajita veggies, rice, black beans, pico de gallo, guacamole, and little dishes of salsa, grated cheese, and sour cream.
   
   Serves a crowd.