Chicken/ Entrees/ KETO Friendly/ Meats

Southwestern Steak & Chicken Fajitas

I’ve tried many Fajita recipes but this one is a cut above the rest. SO moist and juicy and everything looks perfect on the table, that you’ll impress everyone, not only for the taste but for the beautiful presentation, too.

Adapted from: Genius Kitchen

Serves 4

NOTE: You can make this with only steak or only chicken…doesn’t have to be both, right? Just double the amount if only using one kind. You will be marinating the steak and chicken overnight…just a reminder.

Don’t forget the “No Stress in the Kitchen” tips…to your right. 🙂

Southwestern Steak & Chicken Fajitas

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By leslie Serves: 4
Prep Time: 1 hour PLUS marinade steak & chicken overnight Cooking Time: Steak, 8 minutes & flip for 6 minutes / Chicken 6 minutes each side

A delicious way to cook Flat Iron Steak...turns out moist every time. As listed in the ingredients, there are other types of steaks that work great here also, but remember to adjust cooking times according to thickness.


  • 1 lb Flat Iron Steak OR 1 lb Top Blade Steak OR 1 lb Skirt Steak OR 1 lb Flank Steak OR 1 lb Chuck Steak
  • 4 boneless, skinless chicken thighs
  • 1 teaspoon southwest dried chipotle powder or homemade chipotle seasoning
  • olive oil for cooking veggies and protein
  • 1 yellow onion, sliced lengthwise
  • 1 red bell pepper, seeded and sliced lengthwise
  • 1 green bell pepper, seeded and sliced lengthwise
  • 1 yellow bell pepper, seeded and sliced lengthwise
  • 12 (6 inch) flour or corn tortillas ... whichever is your families favorite
  • 1 cup Salsa for guacamole and table condiment
  • Shredded cheese (optional)
  • 1 cup soy sauce
  • 1 tablespoon ground cumin
  • 1 1⁄2 teaspoons fresh garlic, minced
  • 3 tablespoons fresh lime juice
  • 2 small avocados or 1 large avocado, cubed
  • 1 tablespoon lime juice, fresh
  • 1⁄4 cup medium salsa
  • 1 1⁄2 teaspoons garlic, minced
  • 1 teaspoon olive oil
  • 1 teaspoon jalapeno, minced
  • 1⁄2 teaspoon kosher salt
  • 1⁄2 cup sour cream
  • 1⁄8 cup cilantro
  • 1 green onion, chopped
  • 2 teaspoons lime juice
  • salt & pepper



This dish took me 1 hour to prepare...and it was totally worth it.


Put marinade ingredients, steak & chicken in a large zip-lock bag or container with lid and marinate in the refrigerator in the morning or overnight.


About an hour before dinnertime, combine all the ingredients for each sauce: Guacamole & Cilantro Cream Sauce. Do not mash the avocados in the guacamole - leave as cubes & squeeze a bit of lime juice over guacamole. Cover each sauce and put in the refrigerator.


Take protein out of the marinade, sprinkle with Chipotle Seasoning. (either dried chipotle powder or homemade Chipotle Seasoning)


Put tortillas in foil and warm in oven or toaster oven @ 200 degrees.


To prepare the fajitas, preheat grill or broiler on high. If you have a cast iron fajita skillet, heat it in the oven for 20 minutes. Place steaks & chicken on the grill or on broiler pan in the oven. Grill or broil steak for 8 minutes and chicken for 6 minutes. Flip and continue grilling for 6 minutes for a medium rare steak and another 6 minutes for chicken.


Remove to a cutting board and let sit for 5 minutes.


Slice across the grain.


I cooked my steak and chicken on the stove top. If you are pan frying on the stove top, use separate pans for steak and chicken. Heat your cast iron pans with olive oil for a good minute before adding meat/chicken. I used the same amount of cooking time allotted when grilling meat/chicken. (above) The only difference is when I turned the steaks, I added 2 Tbl. butter to the pan for steaks to cook in.


Meanwhile, heat olive oil in a large sauté pan over high heat. Add onions to the pan and cook 1 minute, stirring constantly. Add peppers to the pan and sauté for 2 minutes, stirring constantly. Season with 1 Tbl. of Chipotle Seasoning, or dried chipotle powder, mixing well. Remove pan from heat.


I used the same pan that I cooked my steak in for serving on the table. Take a wooden spoon and break up the charred leftover sauce from the steak. Place the steak and chicken on half the pan and the veggies on the other half.


Remove tortillas from warmer and serve fajitas with tortillas, salsa, Cilantro Cream Sauce and Guacamole. Top with shredded cheese, if so desired.


  • 1560 Calories
  • 18.2g Carbohydrates
  • 497mg Cholesterol
  • 82.7g Fat
  • 8.1g Fiber
  • 177.7g Protein
  • 32.3g Saturated fat
  • 665mg Sodium


*Nutrition information is provided as a courtesy only and should be construed as an estimate rather than a guarantee.” *Carbohydrates are NET Carbs unless the Fiber is listed. If the Fiber is listed, subtract it from the Carb count and you’ll get the NET Carbs.

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