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Skillet Frajitas

Print Recipe
Frajitas are a non-traditional, totally inauthentic yet totally delicious take on fajitas. Steak or chicken is marinated and cooked in a cast iron skillet. Slice, stuff into soft tortillas and pile them high with all the fixings then enjoy!
Course Mains & Entrees
Cuisine Tex Mex
Keyword beef, chicken, fajitas, skillet, tacos
Prep Time 4 hours 10 minutes
Cook Time 45 minutes
Total Time 4 hours 55 minutes
Servings 10 servings
Calories 240
Author Laurie McNamara

Equipment

Ingredients

  • 1½ pound flank or skirt steak
  • 1½ pounds boneless skinless chicken breasts
  • 1½ teaspoons chipotle chili powder
  • 1½ teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1/3 cup Worcestershire sauce
  • 1 recipe for zesty Italian dressinade
  • 2 teaspoons extra light olive oil
  • 2 medium sweet onions sliced
  • 2 bell peppers red, orange, yellow or green, seeded and sliced
  • flour or corn tortillas

OPTIONAL TOPPINGS:

US Customary - Metric

Instructions

  • Place the steak and the chicken in separate, shallow bowls. With a fork, prink holes in both meats.
  • Pour 2 tablespoons of the Worcestershire sauce over over both the chicken and the steak, then divide the seasonings among the chicken and steak and use your hands and rub the Worcestershire and seasoning in.
  • Pour half of the dressinade over top of both the chicken and steak. Cover both dishes with plastic wrap and refrigerate for 4 hours to overnight.
  • When you're ready to cook, pull the meats out of the fridge to take the chill off while heating a large 12-inch skillet over medium-high heat.
  • Once hot, add in 2 teaspoons of olive oil along with the peppers and onions, toss to coat and sprinkle with a few pinches of kosher salt.
  • Cook until the vegetables reach your desired doneness, I like it when they’re soft and the edges have caramelized. Remove to a clean bowl, cover with foil and set off to the side.
  • Add a little more oil the skillet if needed, then remove the steak from the marinade and cook in the hot skillet for 5 to 6 minutes a side.
  • Transfer to a cutting board and tent with foil. Cook the chicken the same way, only for 6 to 8 minutes a side. Allow the steak and chicken to rest for 5 to 10 minutes before slicing.
  • Serve the sliced steak or chicken in warm tortillas with your favorite toppings and enjoy!

Nutrition

Serving: 2frajitas | Calories: 240kcal | Carbohydrates: 9g | Protein: 31g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 184mg | Potassium: 673mg | Fiber: 1g | Sugar: 5g | Vitamin A: 952IU | Vitamin C: 35mg | Calcium: 37mg | Iron: 3mg