Two-Marinade Beef and Chicken Fajitas in One Skillet

By Sprig Originals ✓ · cooked up in Sprig

A combo fajita platter built the way a cantina line cook would do it: skirt steak in a smoky chile-lime marinade, chicken thighs in a brighter citrus-cumin one, seared one after the other in the same screaming-hot cast iron. The peppers and onions go in last so they soak up every bit of rendered beef fat and chicken drippings, which is what gives you that sizzling-platter aroma at the table without a single special piece of equipment.

Ingredients

• 1 1/2 lb skirt steak or flank steak, trimmed
• 3 tbsp vegetable oil
• 2 tbsp fresh lime juice
• 2 tbsp Worcestershire sauce
• 1 tbsp ancho or regular chili powder
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 4 clove garlic, grated
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper

• 1 1/2 lb boneless skinless chicken thighs
• 3 tbsp vegetable oil
• 3 tbsp fresh orange juice
• 2 tbsp fresh lime juice
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 3 clove garlic, grated
• 1 1/4 tsp kosher salt
• 1/4 tsp cayenne pepper

• 2 large bell peppers (1 red, 1 green), sliced 1/2 inch thick
• 1 large yellow onion, sliced 1/2 inch thick
• 1 poblano pepper, sliced (optional)
• 1 tbsp vegetable oil, if needed
• 1/2 tsp kosher salt
• 2 tbsp water or beer
• 1 tbsp fresh lime juice

• 16 small flour or corn tortillas
• 1 lime, cut into wedges
• 1/2 cup cilantro leaves, roughly chopped
• 1 cup pico de gallo or salsa
• 1/2 cup sour cream
• 1 avocado, sliced

Instructions

1. Make the two marinades in separate bowls or zip-top bags. For the steak: whisk 3 tbsp oil, 2 tbsp lime juice, Worcestershire, chili powder, smoked paprika, 1 tsp cumin, 4 grated garlic cloves, 1 1/2 tsp salt and black pepper. For the chicken: whisk 3 tbsp oil, orange juice, 2 tbsp lime juice, 1 tsp cumin, oregano, garlic powder, 3 grated garlic cloves, 1 1/4 tsp salt and cayenne.
2. Cut the skirt steak crosswise into 4- to 5-inch lengths so the pieces fit your skillet, and toss with the steak marinade. Trim any large fat pads from the chicken thighs, leave them whole, and toss with the chicken marinade. Refrigerate both at least 45 minutes and up to 8 hours (the chicken can go overnight; don't push the steak past 8 hours or the lime will turn the surface mealy).
3. Pull both proteins out of the fridge 30 minutes before cooking and let them sit at room temperature. Slice the peppers and onion, keeping them in thick 1/2-inch strips so they don't collapse. Set out all the serving items. Wrap the tortillas in foil in a stack and hold them in a 250°F oven, or warm them at the end directly over a gas burner.
4. Blot the steak dry with paper towels — surface marinade steams instead of searing. Heat a 12-inch cast iron skillet over high heat for 4 to 5 minutes, until a drop of water vaporizes on contact. Turn on your vent hood; this cooks hot and smoky.
5. Lay the steak in the dry hot skillet in a single layer, working in two batches if needed. Sear undisturbed 3 minutes, until a deep brown crust forms, then flip and cook 2 to 3 minutes more for medium-rare (125–130°F on an instant-read thermometer). Transfer to a cutting board and tent loosely with foil. Do not wipe the skillet.
6. Blot the chicken thighs dry and lay them into the same skillet — there should be a slick of rendered beef fat and browned marinade in there; add nothing. Cook 5 to 6 minutes on the first side without moving, then flip and cook 4 to 6 minutes more, until the thickest part reads 175°F. Move to the cutting board with the steak.
7. There should now be about 3 tablespoons of combined fat and drippings in the pan; if it looks dry, add 1 tbsp oil. Add the onion, bell peppers and poblano with 1/2 tsp salt. Cook over high heat, tossing only every 45 seconds or so, for 6 to 8 minutes — you want blistered black edges and vegetables that are still crisp in the middle.
8. Pour in 2 tbsp water or beer and scrape the bottom of the skillet with a wooden spoon to lift all the browned fond into the vegetables. Cook 30 seconds until the liquid is gone, then stir in 1 tbsp lime juice and pull the skillet off the heat.
9. Slice the steak against the grain into 1/4-inch strips (look for the direction of the muscle fibers and cut perpendicular to them). Slice the chicken thighs into 1/2-inch strips. Pour any juices from the cutting board over the peppers and onions.
10. Return the skillet to high heat for 1 minute, then pile the sliced steak and chicken on top of the vegetables and toss for 20 to 30 seconds just to coat and reheat. Scatter cilantro over the top and bring the skillet straight to the table on a trivet, with the warm tortillas, lime wedges, pico de gallo, sour cream and avocado alongside.

Chef's tips

Nutrition (per serving, estimated)

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