Griddled Steak and Chicken Fajitas

Fuel Type:
  • People

    Serves 6

  • Prep Time

    15 mins

  • Grilling Time

    45 mins


the Ingredients

Fajitas Highforweberdotcom


  • Completed step 1 tablespoon chili powder
  • Completed step 2 teaspoons ground cumin
  • Completed step 2 teaspoons paprika
  • Completed step 1 teaspoon kosher salt
  • Completed step 1 teaspoon garlic powder
  • Completed step 1 teaspoon onion powder
  • Completed step ¼ teaspoon cayenne pepper


  • Completed step 1 pound flank steak, silver skin removed
  • Completed step 1 pound boneless, skinless chicken thighs
  • Completed step 4 tablespoons vegetable oil, divided
  • Completed step 1 yellow onion, thinly sliced
  • Completed step 1 red bell pepper, thinly sliced
  • Completed step 1 green bell pepper, thinly sliced
  • Completed step 1 teaspoon kosher salt
  • Completed step ½ teaspoon black pepper
  • Completed step 1 lime, plus more for serving
  • Completed step 12 flour tortillas
  • Completed step Toppings such as sour cream, lime wedges, guacamole, and fresh cilantro for serving

Take Your Grilling Anywhere



  • Preheat the griddle to medium-high heat for 10 minutes, then squeeze about 2 tablespoons oil onto the griddle, spreading it around with a spatula. 
  • Mix the ingredients for the rub together in a small bowl.
  • Place the flank steak and chicken in separate bowls and season with the rub.
  • Place the steak and chicken on the left side of the griddle and cook for 5 minutes, undisturbed. Flip the steak and chicken and transfer it to the right side of the griddle and cook until the internal temperature of the chicken is 165°F and the steak is medium rare, 5–7 more minutes.
  • Once the steak and chicken has been flipped, add the vegetable to the left side of the griddle, where the meat was just seared. Season with the salt and pepper and cook, stirring occasionally, until slightly caramelized and tender, 4–6 minutes. Squeeze half of the lime over the vegetables and stir to combine.
  • Remove the steak, chicken, and vegetables from the griddle, allowing the meat to rest for 5 minutes before slicing.
  • Evenly distribute the tortillas across the griddle and cook until warmed through, 2–3 minutes. Wrap in a kitchen towel to keep warm.
  • Cut the steak in half lengthwise and then thinly slice the steak and chicken. Serve the chicken, steak, and vegetables with the warmed tortillas and additional toppings.

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