Chicken and beef Fajitas

Savor the sizzle and spice of our Chicken and Beef Fajitas, a mouthwatering fiesta of flavors that brings the vibrant tastes of Mexico straight to your table. Juicy strips of tender chicken and succulent beef, marinated in a zesty blend of spices and grilled to perfection, form the heart of this delectable dish, offering a symphony of savory goodness with every bite. Accompanying our flavorful meats are a rainbow of fresh and vibrant bell peppers and onions, sautéed to caramelized perfection, adding a burst of color and sweetness to each fajita. Served sizzling hot on a platter alongside warm flour tortillas, tangy salsa, creamy guacamole, and zesty lime wedges, our Chicken and Beef Fajitas are a customizable culinary experience that will delight your senses and leave you craving more. Whether enjoyed as a festive dinner for two or shared with friends and family at your next gathering, our Chicken and Beef Fajitas promise to transport you to the bustling streets of Mexico with every mouthwatering bite, offering a taste of fiesta that is sure to please even the most discerning palates.
  • DIFFICULTY: Medium
  • 10 MINS

Ingredients

Serves: 4
FOR THE Barbecued Cote de Boeuf:
  • 700G organic cote de boeuf
  • generous twist of sea salt and black pepper
  • drizzle of grapeseed oil or beef dripping, melted

Method

The trick for getting this dish right lies in preparing ahead and getting your barbecue nice and hot. Take your steak out of the fridge a good hour before you are going to cook it in order to bring it up to room temperature. Season each side well with salt and cover evenly with a thin coating of grapeseed oil or beef dripping. Add any dry rubs or crushed spices at this stage too should you wish.

Make sure your barbecue is piping hot before placing your steak onto the grills. The aim is to achieve a lovely dark crust on the outside while ensuring that the meat is deliciously succulent inside. However, if the barbecue is too hot, the meat will burn. If this is the case, move the steak to an outer part of the grill and turn regularly to avoid any burning.

Once the steak is seared on all sides, move it to a cooler area of the barbecue and close the lid. Cook for 3-4 minutes on one side and then flip and repeat.

When the beef feels soft but a little springy (similar to the fleshy part of your thumb) remove it from the heat and set aside to rest for a good 10-15 minutes before slicing parallel to the bone. Delicious served with delicious salads, grilled vegetables and chimichurri sauce or our salsa verde mayonnaise.

To master the arts of butchery and cooking with meat, join us for a course at our cookery school.

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