Flavorful Beef and Chicken Fajitas with Onions and Peppers
Ingredients
- 1/4 cup olive oil
- 1 teaspoon grated lime rind
- 2 1/2 tablespoons fresh lime juice
- 2 tablespoons Worcestershire sauce
- 1 1/2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon coarsely ground black pepper
- 2 garlic cloves minced
- 1 14.25-ounce can low-salt beef broth
Fajitas Ingredients:
- 1 1-pound flank steak
- 1 pound skinless boneless chicken breast
- 2 red bell peppers each cut into 12 wedges
- 2 green bell peppers each cut into 12 wedges
- 1 large Vidalia or other sweet onion cut into 16 wedges
- Cooking spray
- 16 6-inch fat-free flour tortillas
- 1 cup bottled salsa
- 1/4 cup low-fat sour cream
- 1/2 cup chopped fresh cilantro
- Fresh cilantro sprigs for garnish
Instructions
Prepare the Marinade:
- In a large bowl, combine the olive oil, grated lime rind, lime juice, Worcestershire sauce, ground cumin, salt, dried oregano, black pepper, minced garlic, and low-salt beef broth.
- Set aside.
- Marinate the Meat and Vegetables:
- Trim any excess fat from the flank steak.
- Score a diamond pattern on both sides of the steak.
- Place the steak, chicken, red bell peppers, green bell peppers, and sweet onion in separate zip-top plastic bags.
- Divide 1 1/2 cups of the marinade among the bags containing the steak and chicken.
- Seal the bags and marinate in the refrigerator for 4 hours or overnight, turning occasionally.
- Pour the remaining marinade into the bag containing the bell peppers and onions.
- Seal the bag and marinate in the refrigerator for 4 hours or overnight, turning occasionally.
Preheat the Grill:
- Prepare the grill for cooking over medium-high heat.
- Grill the Meat and Vegetables:
- Remove the steak, chicken, and vegetables from their respective bags, discarding the marinade.
- Place the reserved marinade in a small saucepan and set aside.
- Place the steak, chicken, and vegetables on the grill rack coated with cooking spray.
- Grill the steak and chicken for about 8 minutes on each side or until desired doneness.
- Grill the vegetables for about 8-10 minutes or until tender, turning occasionally.
Prepare the Tortillas:
- Wrap the tortillas tightly in foil and place the tortilla packet on the grill rack for the last 2 minutes of grilling time.
Assemble the Fajitas:
- Bring the reserved marinade to a boil.
- Cut the steak and chicken diagonally across the grain into thin slices.
- Place the steak, chicken, and grilled vegetables on a serving platter and drizzle with the reserved marinade.
- Arrange about 1-ounce steak, 1-ounce chicken, 3 bell pepper wedges, and 1 onion wedge in each tortilla.
- Top with 1 tablespoon salsa, 1 teaspoon sour cream, and 1/2 tablespoon chopped cilantro.
- Fold the sides of the tortilla over the filling and garnish with cilantro sprigs if desired.
- Serve immediately.
- Enjoy these flavorful beef and chicken fajitas with onions and peppers, perfect for a festive and satisfying meal!