Steak and Chicken Fajitas

Can't. Stop. Staring... This colorful and playful dish is, quite possibly, one of the best you'll throw down on the table. Fajita-style steak AND chicken, dancing with sauteed peppers and onions, served with warm tortillas and a bounty of fillings on the side. And my homemade marinade with all the flavor...it's beyond (and ridiculously easy)!

Seriously, this is a GREAT dish! And I think it's largely because of the marinade, it's got a nice balance of salty, sweet, smoky, and tangy. And, thanks to a little bit of honey, it quickly caramelizes in the skillet and sticks to every inch of the steak and chicken. And every ingredient in the sauce is probably sitting in your refrigerator and pantry right now!

Plus, it's also super versatile, so if you want to add more heat, add more hot sauce. For more sweetness, more honey. And so on.

If you want to save time, you can make the sauce up to 1 day in advance - just keep it refrigerated. You can also cut up the peppers, onion, chicken, and steak and keep that prepped and ready to go too! You know how I love to prep ahead...

I like serving my fajitas with warm tortillas. Yes, it's easier to throw the bag down on the table, but warm tortillas give the fajitas a little nudge towards perfection. To warm the tortillas, you have two choices. You can wrap them in damp paper towels and then foil and place them in a 250-degree oven for about 8 to 10 minutes (about the time it takes to make the rest of the dinner). Or, you can wrap them in a damp towel and microwave them for 45-60 seconds. Obviously, if you have a tortilla warmer, use that!

Steak and Chicken Fajitas

1/4 cup soy sauce
2 teaspoons Worcestershire sauce
2 teaspoons honey
1 teaspoon liquid smoke
1 teaspoon red wine vinegar
1 teaspoon chili powder
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
Salt and ground black pepper
4 teaspoons olive oil, divided
1 each red, green and yellow bell pepper , seeded cut into thin strips
1 red onion, cut into thin strips
3/4 pound boneless skinless chicken breasts, cut into thin strips
3/4 pound steak (sirloin, strip or skirt), cut into thin strips
Corn and/or flour tortillas, warmed according to package directions (see note above)
Cilantro leaves for serving
Additional fillings:
Chopped lettuce
Salsa or picante sauce
Shredded cheddar cheese
Chopped green onions

In a small bowl, whisk together the soy sauce, Worcestershire sauce, honey, liquid smoke, vinegar, chili powder, onion powder, garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Set aside.
Heat 2 teaspoons of the oil in a large skillet over medium-high heat. Add the bell peppers and onion and cook for 3 to 5 minutes, until soft, stirring frequently. Season to taste with salt and pepper. Remove the peppers and onion from the pan and cover with foil to keep warm.
Heat the remaining 2 teaspoons of oil in the same skillet over medium-high heat. Add the chicken and cook until browned on all sides, stirring frequently. Add the steak and cook until browned on all sides, about 1 to 2 minutes. Add the soy sauce mixture and bring to a simmer. Simmer for 3 minutes, until the liquid reduces almost completely (I like to leave a little sauce for drizzling into the tortillas). Return the peppers and onion to the pan and top with cilantro leaves.
Serve with warm tortillas and desired fillings.

Serves 4