Name: Griddled Steak and Chicken Fajitas
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Ingredients: 1 tablespoon chili powder; 2 teaspoons ground cumin; 2 teaspoons paprika; 1 teaspoon kosher salt; 1 teaspoon garlic powder; 1 teaspoon; ¼ teaspoon cayenne pepper; 1 pound flank steak, silver skin removed; 1 pound boneless, skinless chicken thighs; 4 tablespoons vegetable oil, divided; 1 yellow onion, thinly sliced; 1 red bell pepper, thinly sliced; 1 green bell pepper, thinly sliced; 1 teaspoon kosher salt; ½ teaspoon black pepper; 1 lime, plus more for serving; 12 flour tortillas; Toppings such as sour cream, lime wedges, guacamole, and fresh cilantro for serving

Ingredients

Rub

Fajitas

Special Equipment

Griddle Starter Set
Precision Grill Tongs
Weber Griddle 28" or Weber Griddle 36"

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Steak and chicken fajitas on the griddle

Instructions

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.