📝 About This Recipe
Experience the ultimate Tex-Mex showstopper with this vibrant, sizzling platter of marinated skirt steak and tender chicken breast. Born in the ranch lands of West Texas and popularized by Mexican vaqueros, these fajitas feature a signature smoky char and a bright, citrusy marinade that tenderizes the meat to perfection. Served alongside blistered peppers and onions, this dish brings the festive atmosphere of a bustling cantina right to your dinner table.
🥗 Ingredients
The Proteins
- 1 pound Skirt Steak or Flank Steak (trimmed of excess fat)
- 1 pound Boneless Skinless Chicken Breast (pounded to even thickness)
Signature Citrus Marinade
- 1/4 cup Fresh Lime Juice (about 2 large limes)
- 2 tablespoons Pineapple Juice (contains enzymes that tenderize the meat)
- 1/4 cup Olive Oil (extra virgin)
- 4 cloves Garlic (minced)
- 1 teaspoon Cumin (ground)
- 1 teaspoon Smoked Paprika (for a deep, earthy color)
- 1 tablespoon Chili Powder (mild or medium heat)
- 1 tablespoon Worcestershire Sauce (adds umami depth)
The Sizzle (Vegetables)
- 3 pieces Bell Peppers (mixed colors like red, yellow, and green, sliced into strips)
- 1 piece Large White Onion (sliced into 1/2 inch thick wedges)
- 2 tablespoons Neutral Oil (canola or avocado oil for high-heat searing)
For Serving
- 12 pieces Flour Tortillas (warmed)
- 1 cup Pico de Gallo (fresh tomato salsa)
- 1/2 cup Sour Cream (full fat preferred)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 2 pieces Avocado (sliced or mashed into guacamole)
👨🍳 Instructions
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1
In a medium bowl, whisk together the lime juice, pineapple juice, olive oil, garlic, cumin, smoked paprika, chili powder, and Worcestershire sauce until well combined.
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2
Place the steak and chicken in two separate large zip-top bags. Divide the marinade equally between the two bags, seal tightly, and massage to coat the meat. Refrigerate for at least 1 hour, or up to 8 hours for maximum flavor.
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3
Remove the meat from the refrigerator 20 minutes before cooking to bring it closer to room temperature; this ensures even searing.
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4
Heat a large cast-iron skillet over medium-high heat until it is wisps of smoke begin to rise. Cast iron is essential for that authentic restaurant-style char.
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5
Add 1 tablespoon of neutral oil to the skillet. Remove the steak from the marinade, shaking off excess liquid. Sear the steak for 3-5 minutes per side for medium-rare. Remove to a cutting board and let rest for 10 minutes.
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6
Wipe the skillet briefly, add a splash of oil, and sear the chicken breasts for 6-7 minutes per side or until the internal temperature reaches 165°F (74°C). Remove and let rest with the steak.
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7
While the meat rests, add the remaining oil to the same skillet. Toss in the onions and peppers. Sauté over high heat for 4-5 minutes until the vegetables are tender-crisp and have dark, charred edges.
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8
Slice the steak against the grain into thin strips. Slicing against the grain is crucial for a tender bite. Slice the chicken into similar strips.
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9
Quickly return the sliced meat to the skillet with the vegetables for 30 seconds, tossing everything together to combine the juices and create that final 'sizzle' effect.
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10
Warm the tortillas in a separate dry pan or wrapped in damp paper towels in the microwave for 30 seconds.
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11
Transfer the sizzling mixture to a hot serving platter and garnish immediately with fresh cilantro and a squeeze of lime.
💡 Chef's Tips
Always slice steak against the grain (perpendicular to the muscle fibers) to ensure every bite is melt-in-your-mouth tender. Don't overcrowd the pan; if your skillet is small, cook the meat and vegetables in batches to maintain high heat and achieve a proper char. Pineapple juice is the 'secret' ingredient—the bromelain enzyme breaks down tough fibers in skirt steak, but don't marinate longer than 12 hours or the meat can become mushy. For a truly authentic sizzle at the table, preheat a small cast-iron serving fajita plate in a 450°F oven and transfer the food to it just before serving. If you prefer corn tortillas, double them up as they are more fragile than flour tortillas.
🍽️ Serving Suggestions
Pair with a cold Mexican lager or a fresh lime margarita with a salt rim. Serve alongside Mexican Red Rice and slow-cooked black beans topped with cotija cheese. Add a side of charred corn salad (esquites) for a creamy, smoky accompaniment. Offer a variety of hot sauces ranging from mild verde to spicy habanero to let guests customize their heat level.