Food Network Magazine - (06)June 2020

STEAK AND

CHICKEN FAJITAS

ACTIVE: 45 min l TOTAL: 1 hr 15 min

SERVES: 6 to 8

2 tablespoons vegetable oil, plus more

for the grill and brushing

Grated zest and juice of 1 lime

1 clove garlic, grated

1 tablespoon chili powder

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon packed dark brown sugar

Kosher salt and freshly ground pepper

1 pound skirt steak, cut into

4- to 6-inch-long pieces

1 pound skinless, boneless chicken

breasts

3 bell peppers (assorted colors), halved

lengthwise and seeded

2 large onions, sliced into ½-inch-thick

rounds

12 to 16 small flour tortillas

Shredded Mexican cheese blend,

sour cream, salsa and guacamole,

for serving

1. Whisk the vegetable oil, lime zest and
   juice, garlic, chili powder, cumin, coriander,
   brown sugar, 1 teaspoon salt and a few
   grinds of pepper in a small bowl. Put the
   steak in a medium bowl. Place the chicken
   between 2 pieces of plastic wrap and pound
   on both sides with the flat side of a meat
   mallet or a heavy skillet until ½ inch thick.
   Transfer to a separate bowl. Divide the
   marinade between the steak and chicken
   and toss well. Refrigerate 30 minutes.


2. Preheat a grill to medium high. Oil the
   grates. Remove the steak and chicken from the
   marinade and season with salt. Grill, covered,
   3 to 5 minutes per side for the steak and
   6 to 7 minutes per side for the chicken.
   Transfer the steak and chicken to a cutting
   board and let rest 10 minutes.


3. Meanwhile, brush the bell peppers and
   onions with vegetable oil; season with salt.
   Cover and grill, turning, until charred,
   6 to 8 minutes. Transfer to the cutting board.
   Wrap the tortillas in foil and warm on the
   grill, flipping once, 5 minutes. Slice the bell
   peppers and separate the onions into rings.
   Slice the steak and chicken. Serve the meat
   and vegetables with the tortillas and assorted
   toppings.

friday

june 26

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II ~

Fajita Friday

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