Ingrédients pour Sterling's Restaurant Chicken Beef Fajitas
- Fresh Lime Juice
- Olive Oil
- Minced Garlic Cloves
- Worcestershire Sauce
- 2 tablespoons brown sugar
- Jalapenos
- Fresh Cilantro
- 1 tablespoon ground cumin
- Chili Powder
- Seasoning Salt
- Crushed Red Pepper Flakes
- Black Pepper
- Boneless Skinless Chicken Breasts
- 1 pound sirloin steak
- Red Onion
- Red Pepper
- Yellow Pepper
- sour cream (to taste)
- flour tortillas (as needed)
- Avocado
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Comment préparer Sterling's Restaurant Chicken Beef Fajitas
- In a medium bowl, whisk together 1/4 cup lime juice, 8 tablespoons olive oil, 2 cloves minced garlic, 2 tablespoons Worcestershire sauce, 2 tablespoons brown sugar, 1-2 jalapeños, finely chopped (adjust to your spice preference), 1/2 cup chopped cilantro, 1 1/2 teaspoons seasoned salt, 1 teaspoon crushed red pepper flakes, 1 tablespoon ground cumin, and 1/2 teaspoon black pepper.
- Remove 1/4 cup of the marinade and set aside.
- Add an additional 1/2 teaspoon of seasoned salt to the remaining marinade.
- Cut two boneless, skinless chicken breasts in half horizontally. Add chicken to half of the marinade; add 1 pound sirloin steak to the other half. Marinate for at least 15 minutes (longer is better!).
- Slice 1 large onion into 1/2-inch thick rounds. Slice 1 red bell pepper and 1 yellow bell pepper into strips.
- Brush both sides of the onion rounds and pepper strips with 1 tablespoon olive oil. Season with salt and black pepper to taste.
- Set aside.
- Preheat your BBQ grill to medium-high heat.
- Slightly flatten chicken breasts to ensure even cooking.
- Grill chicken breasts for 5-7 minutes per side, or until cooked through. Remove from grill and tent with foil to keep warm.
- Grill sirloin steaks for 3-4 minutes per side for medium-rare, adjusting time for desired doneness. Tent with foil to keep warm.
- Grill the onions and peppers until tender-crisp, about 5-7 minutes, stirring occasionally.
- Remove vegetables from grill and place in a bowl.
- Cut the cooked chicken breasts into strips and add to half of the vegetables.
- Cut the sirloin steak diagonally across the grain into strips and add to the remaining vegetables.
- Add the reserved marinade to both the chicken and beef mixtures. Toss to coat evenly.
- Serve immediately in warm flour tortillas.
- Garnish with sliced avocado and sour cream.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
42g
Fat
125g
Carbs
24g
