Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, steak & chicken fajitas. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Steak & Chicken Fajitas is one of the most well liked of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. Steak & Chicken Fajitas is something which I have loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can have steak & chicken fajitas using 20 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Steak & Chicken Fajitas:

1. Prepare 1/4 cup olive oil
2. Get 1 tsp grated lime rind
3. Take 2 1/2 tbsp. fresh lime juice
4. Prepare 2 tbsp. Worcestershire sauce
5. Take 1 1/2 tsp ground cumin
6. Take 1 tsp salt
7. Make ready 1/2 tsp dried oregano
8. Make ready 1/2 tsp black ground pepper
9. Get 2 cloves garlic minced
10. Take 1 (14.25 oz) low sodium beef broth
11. Take 1 lb flank steak
12. Prepare 1 lb skinned boned chicken breast
13. Take 1 red bell peppers, each cut into 12 wedges
14. Prepare 1 green bell peppers, each cut into 12 wedges
15. Make ready 1 yellow bell peppers, each cut into 12 wedges
16. Prepare 1 large onion cut into 12 wedges
17. Make ready 16 (6 inch) fat-free flour tortillas
18. Make ready 1 cup bottled salsa
19. Take 1/4 cup low-fat sour cream
20. Prepare 1/2 cup chopped fresh cilantro

Instructions to make Steak & Chicken Fajitas:

1. To prepare marinade, combine first 10 ingredients in a large bowl; set aside.
2. To prepare fajitas, trim fat from steak. Score a diamond pattern on both sides of the steak. Combine 1 1/2 cups marinade, steak, and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 4 hours or overnight, turning occasionally. Combine remaining marinade, bell peppers, and onion in a zip-top plastic bag. Seal and marinate in refrigerator for 4 hours or overnight, turning occasionally.
3. Remove steak and chicken from bag; discard marinade. Remove vegetables from bag; reserve marinade. Place reserved marinade in a small saucepan; set aside. Place steak, chicken, and vegetables on grill rack coated with cooking spray; cook 8 minutes on each side or until desired degree of doneness.
4. Wrap tortillas tightly in foil; place tortilla packet on grill rack the last 2 minutes of grilling time. Bring reserved marinade to a boil. Cut steak and chicken diagonally across the grain into thin slices. Place the steak, chicken, and vegetables on a serving platter; drizzle with reserved marinade.
5. Arrange about 1 ounce steak, about 1 ounce chicken, 3 bell pepper wedges, and 1 onion wedge in a tortilla; top with 1 tablespoon salsa, about 1 teaspoon sour cream, and 1/2 tablespoon cilantro. Fold sides of tortilla over filling. Garnish with cilantro sprigs, if desired. Serve immediately.

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