Grilled Chicken & Steak Fajitas

🥘 Ingredients

• bavette steak
  1 piece
• chicken cutlets
  2 pieces
• cilantro
  1 unit
• cooking oil
  1 tbsp
• flour tortillas
  4 pieces
• lime
  1 unit
• pineapple
  1 c
• poblano pepper
  1 unit
• red onion
  1 unit
• roma tomato
  1 unit
• smoky red pepper crema
  1 unit
• southwest spice blend
  1 unit
• sugar
  1 tsp
• tex-mex paste
  1 unit

🍳 Cookware

• grill pan
• medium bowl
• small bowl
• aluminum foil

1. 

   1

   Preheat a well-oiled grill pan or grill to medium-high heat. Wash and dry all produce.
2. 

   2

   Drain pineapple over a medium bowl , reserving 2%tbsp juice; discard the rest. Roughly chop the pineapple and place in a small bowl . Add tex-mex paste and half the southwest spice blend to the medium bowl with the reserved pineapple juice to make a marinade. Set aside.

   pineapple: 1 c, tex-mex paste: 1 unit, southwest spice blend: 1 unit
3. 

   3

   Pat chicken cutlets dry with paper towels and season with salt and pepper. Pat bavette steak dry and season with salt and pepper.

   chicken cutlets: 2 pieces, bavette steak: 1 piece
4. 

   4

   Halve, peel, and slice red onion ; mince a few slices until you have 2%tbsp. Halve, core, and slice poblano pepper into strips. Dice roma tomato . Finely chop cilantro . Quarter lime .

   red onion: 1 unit, poblano pepper: 1 unit, roma tomato: 1 unit, cilantro: 1 unit, lime: 1 unit
5. 

   5

   Place sliced onion and poblano in the center of a piece of aluminum foil . Drizzle with cooking oil and season with the remaining southwest spice blend, ¼%tsp sugar , salt, and pepper. Cinch into a packet and set aside.

   cooking oil: 1 tbsp, sugar: 1 tsp
6. 

   6

   To the bowl with chopped pineapple, add the minced onion, diced tomato, half the cilantro, and a squeeze of lime juice to taste. Toss to combine and season with salt. Set aside.
7. 7

   Brush the chicken all over with the marinade (discard any excess). Add the chicken and veggie foil packet to one side of the grill; add the steak to the other side.
8. 8

   Cook the chicken until cooked through, ⏱️ 4 minutes per side. Cook the steak to your desired doneness (suggested: ⏱️ 6 minutes per side). Cook the veggies in the foil packet until softened, ⏱️ 11 minutes ; remove and set aside.
9. 9

   Transfer the chicken and steak to a cutting board to rest for ⏱️ 5 minutes . Season the steak with salt.
10. 10

    Add flour tortillas to the grill in a single layer. Grill until warmed through, ⏱️ 45 seconds per side. Wrap in foil to keep warm.

    flour tortillas: 4 pieces
11. 11

    Slice the chicken crosswise and the steak against the grain.
12. 12

    Divide the tortillas between plates. Fill with chicken, steak, and charred veggies. Top with the pineapple pico and smoky red pepper crema . Garnish with remaining cilantro and serve with any leftover lime wedges on the side.

    smoky red pepper crema: 1 unit