Beef and Chicken Fajitas
Even though you're using the same marinade for the chicken and the beef, you can't marinate them together. Chicken has to cook at a higher temperature than beef to kill any potential salmonella.
INGREDIENTS | SERVES 6-8
12 ounces beer
½ cup vegetable oil, plus more as needed
Juice from 2 limes
5 garlic cloves, smashed
2 tablespoons Worcestershire sauce
1 tablespoon chili powder
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 pound skirt or flank steak
1 pound boneless, skinless chicken
breasts
Salt to taste
2 small onions, quartered
1 green pepper, cut into ½" strips
1 red or yellow pepper, cut into ½" strips
Corn or flour tortillas for 6–8 people
Chopped fresh cilantro
Lime wedges
Bottled hot sauce or salsa to taste
Combine the beer, ½ cup vegetable oil, lime juice, garlic, Worcestershire sauce, chili powder, pepper, and cumin and divide into 2 large sealable bowls.
Trim any excess fat off the steak and chicken. Use a meat tenderizer to pound the chicken to 3/8" thick. Sprinkle the meat lightly with salt and place the beef in one container and the chicken in the other. Refrigerate for 3–8 hours.
Place a grill pan over medium-high heat and brush the ridges with oil. Place the onions on the pan and cook until translucent. Move to a bowl and keep warm. Scatter the peppers across the grill pan and cook until soft. Place them in the bowl with the onions.
Apply another coating of oil on the grill pan ridges. Cook the flank steak for 4–5 minutes on each side. Let it rest on a plate. Slice the steak into strips.
Apply another coating of oil on the grill pan ridges. Cook the chicken breasts for 6–7 minutes on each side. Let them rest on a plate. Slice the chicken into strips. Serve meat and vegetables with warm tortillas, chopped cilantro, lime wedges, and hot sauce or salsa.
