Beef-and-Chicken Fajitas with Peppers and Onions

By rossboys

Cooking Light

Marinates 4 hours or overnight

Ingredients

• Marinade:
• 1/4 cup olive oil
• 1 tsp grated lime rind
• 2-1/2 Tbsp fresh lime juice
• 2 Tbsp Worcestershire sauce
• 1-1/2 tsp ground cumin
• 1 tsp salt
• 1/2 tsp dried oregano
• 1/2 tsp coarsely ground black pepper
• 2 garlic cloves, minced
• 1 (14.25oz) can low-salt beef broth
• Fajitas:
• 1 lb flank steak
• 1 lb skinless, boneless chicken breast
• 2 red bell peppers, each cut into 12 wedges
• 2 green bell peppers, each cut into 12 wedges
• 1 large Vidalia or other sweet onion, cut into 16 wedges
• Cooking spray
• 16 (6") fat-free flour tortillas
• 1 cup bottled salsa
• 1/4 cup low-fat sour cream
• 1/2 cup chopped fresh cilantro
• Fresh cilantro sprigs

Details

Servings 8

Preparation

Step 1

To prepare marinade, combine first 10 ingredients in a large bowl; set aside.

To prepare fajitas, trim fat from steak. Score a diagonal pattern on both sides of the steak. Combine 1-1/2 cups marinade, steak, and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 4 hours or overnight, turning occasionally. Combine remaining marinade, bell peppers, and onion in a zip-top plastic bag. Seal and marinate for 4 hours or overnight, turning occasionally.

Prepare grill.

Remove steak and chicken from bag; discard marinade. Remove vegetables from bag; reserve marinade. Place reserved marinade in a small saucepan; set aside. Place steak, chicken, and vegetables on grill rack coated with cooking spray; cook 8 minutes on each side or until desired degree of doneness.

Wrap tortillas tightly in foil; place tortilla packet on grill rack the last 2 minutes of grilling time. Bring reserved marinade to a boil. Cut steak and chicken diagonally across the grain into thin slices. Place the steak, chicken, and vegetables on a serving platter; drizzle with reserved marinade.

Arrange about 1 oz steak, about 1 oz chicken, 3 bell pepper wedges, and 1 onion wedge in a tortilla; top with 1 Tbsp salsa, about 1 Tbsp sour cream, and 1/2 Tbsp cilantro. Fold sides of tortilla over filling. Garnish with cilantro sprigs, if desired. Serve immediately.