Chicken and Beef Fajitas
I have perfected this recipe over the years. My final tweak was to cook the flank steak in a Sous Vide bath before searing it on a hot grill. Squeezing fresh lime juice over the grilled and thinly sliced steak and fresh lemon juice over the sliced chicken breasts will take this plate of deliciousness over the top!
Equipment
- Sous Vide (optional)
Ingredients
- ½ cup vegetable oil
- ¼ cup red wine vinegar
- ⅓ cup fresh squeezed lime juice
- ¼ cup finely chopped onion
- 2 cloves garlic minced
- 1 tsp sugar
- 1 tsp dried oregano
- ½ tsp kosher salt
- ½ tsp black pepper
- ¼ tsp ground cumin
- 3 whole chicken breasts OR 1 flank steak 1½-2 lbs
Instructions
- Mix all of the ingredients for the marinade. (I use a food processor to make quick work of it)Cover and marinade chicken and/or beef, (using separate containers if you are doing both), for a minimum of 4 hours or overnight.**If using a Sous Vide: set temperature to 135 degrees F for beef and 146.3 degrees F chicken. Seal meat in a vacuum seal bag and place in the sous vide when the water has come to temperature. Cook beef for 2-4 hours, chicken for 1½-2 hours.**Give meats cooked in the sous vide a quick sear by draining a drying off the meat before placing on a hot grill. If not using a sous vide, cook beef and chicken on hot grill until cooked to desired temperature. When cooking chicken, use the juice of one lemon when you take it off the grill and for steak, use the juice of one lime. Serve with tortillas, stir fried or grilled sweet onions, bell peppers, salsa, sour cream, black olives, etc. (I also like to add grilled Anaheim and/or Jalapeño peppers to the mix)