Stove Top Beef and Chicken Fajitas
ID: 22506aa4...
A classic and flavorful Tex-Mex fajitas recipe featuring tender flank steak and chicken breast. The meats are infused with a vibrant citrus-soy marinade, seared to perfection on a hot griddle, and served with sautéed peppers, onions, and a fresh avocado pico de gallo.
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🍳 Cooking Flow
Whisk together the orange juice, lime juice, seasoning sauce, and spices to make the marinade. → Marinate the steak and sliced chicken separately in the refrigerator for at least 2 to 3 hours (or overnight). → Chop tomatoes, jalapeno, onion, cilantro, and avocado, then mix with lime juice and salt to create the topping. → Sear the marinated meats on a hot, oiled stove top griddle, and sauté the sliced peppers and onions in a hot skillet. → Combine the meat and vegetables in the cast iron skillet and serve warm with tortillas, avocado topping, and sour cream.
Cooking Steps
Brief Cooking Order
Whisk together the orange juice, lime juice, seasoning sauce, and spices to make the marinade. → Marinate the steak and sliced chicken separately in the refrigerator for at least 2 to 3 hours (or overnight). → Chop tomatoes, jalapeno, onion, cilantro, and avocado, then mix with lime juice and salt to create the topping. → Sear the marinated meats on a hot, oiled stove top griddle, and sauté the sliced peppers and onions in a hot skillet. → Combine the meat and vegetables in the cast iron skillet and serve warm with tortillas, avocado topping, and sour cream.
Introduction
A classic and flavorful Tex-Mex fajitas recipe featuring tender flank steak and chicken breast. The meats are infused with a vibrant citrus-soy marinade, seared to perfection on a hot griddle, and served with sautéed peppers, onions, and a fresh avocado pico de gallo.
Step 1
Prepare the marinade in a large measuring cup by whisking together the orange juice, lime juice, Maggi seasoning sauce, chili powder, paprika, onion powder, garlic powder, ground cumin, salt, and black pepper until fully combined.
Step 2
Place the flank steak in a zip-top bag and pour in the marinade. Seal the bag while removing as much air as possible, then refrigerate and marinate for at least 2 hours, preferably overnight for best results.
Step 3
For the chicken, slice 1 lb of chicken breast and place in a zip-top bag. Pour in half of the prepared marinade recipe, seal, and marinate in the refrigerator for 2 to 3 hours.
Step 4
Prepare the avocado pico de gallo topping by combining chopped Roma tomatoes, chopped jalapeno, chopped onion, chopped cilantro, and chopped avocado in a medium bowl. Squeeze fresh lime juice, add salt to taste, mix gently to combine, and refrigerate until ready to serve.
Step 5
Slice the bell peppers and onion into strips.
Ingredients List
Important Notes
Maggi seasoning sauce can be substituted with soy sauce, though Maggi offers a distinct wheat-based umami flavor.
If you plan to cook the steak outside on a grill, you can marinate the flank steak whole instead of pre-slicing it.
Marinating the meat overnight delivers the deepest flavor infusion and tenderizes the meat effectively.
Keep the seeds and ribs inside the jalapeno if you prefer your avocado topping to be spicier.
Make sure the cooking surfaces are well-heated before adding the meat to ensure a proper sizzle and beautiful sear.
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