Pan-grilled chicken and steak fajitas

Pan-grilled chicken and steak fajitas

A fajita bar with all the fixings is a great way to serve a crowd—and a fun way to spice up your next backyard BBQ. Our easy fajita recipe includes pan-grilled chicken and steak made with a spicy rub, plus a vegetarian option to appeal to all of your guests. Serve these crowd-pleasing homemade fajitas with a variety of garnishes and sauces for a festive outdoor feast everyone is sure to enjoy.

Yield: 6 servings (plus leftovers)
Nutrition facts: Per serving (without garnishes): 418 calories, 14 g fat, 41 g carbohydrates (3.4 g fiber), 30 g protein, 720 mg sodium

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Ingredients

For the fajitas

Pan-grilled chicken and steak (see below)
12 flour tortillas or sandwich wraps
1 large red onion, cut into thin wedges
3 bell peppers (mixed colors), cut into thin strips
2 tsp. oil
Garnishes

For the pan-grilled chicken

1½ lb. skinless, boneless chicken breasts, cut into thin strips
2 tsp. garlic powder
1 tsp. cumin
½ tsp. salt
¼ tsp. each turmeric and pepper

For the pan-grilled steak

1½ lb. hanger steak, cut into thin strips
2 tsp. garlic powder
1 tsp. each chili powder and cumin
½ tsp. salt
¼ tsp. pepper
Vegetable oil

Directions

For the fajitas

  1. Preheat the oven to 200°F.
  2. Cook the chicken and beef, and keep warm in the oven. Wrap the tortillas in foil and warm in the oven.
  3. Toss the onion and peppers with the oil. Cook in the grill pan used for the meat until wilted. Transfer to a bowl.
  4. Place the garnishes in little serving bowls. Place the tortillas on a plate and cover with a napkin to keep warm.

For the pan-grilled chicken and steak

  1. Preheat the oven to 200°F.
  2. Make the chicken-spice rub: In a sturdy ziplock plastic bag, combine the garlic powder, cumin, salt, turmeric and pepper. Add the chicken and shake to coat.
  3. Make the beef-spice rub: In another ziplock plastic bag, combine the garlic powder, chili powder, cumin, salt and pepper. Add the beef and shake to coat.
  4. In a large, cast-iron skillet or grill pan, heat a thin skim of oil over medium-high heat. Add the chicken and cook for 7 minutes. Transfer to a serving platter and keep warm in the oven (where it will finish cooking).
  5. Add the beef to the pan and cook to medium-rare, about 5 minutes. Transfer to a separate serving dish and keep warm in the oven.

Tip: You can also make these spicy strips of chicken and beef on an outdoor grill (on a grill topper). For vegetarian guests, grill the onion and the peppers in a separate pan.

Did you know?

Although fajitas originially referred to the cut of beef used in the dish, the Tex-Mex signature entree has been expanded to include any type of grilled meat rolled up in a tasty tortilla.