|500 g||chicken breasts (boneless, skinless)|
|500 g||flank steaks|
|1 tbsp||ground cumin|
|1 tsp||smoked paprika powder|
|1 tbsp||Worcestershire sauce|
|4 tbsp||olive oil|
|1||red bell pepper|
|1||green bell pepper|
|1 tsp||sunflower oil|
|flaky sea salt|
|flour tortilla (for serving)|
|lime (for serving)|
|cilantro (for serving)|
To make the spice rub, add ground cumin and smoked paprika powder to a bowl. Season chicken with salt, place it in a dish, and rub it with half of the spice mixture. Repeat the process with the steak and the remaining spice rub.
To make the marinade, finely mince garlic and add to a bowl. Zest and juice limes into the same bowl, then add Worcestershire sauce and olive oil. Season with salt and whisk it together. Set aside some of the marinade and divide remaining between the spiced meats. Cover dishes with plastic wrap, transfer to the fridge, and let marinate for at least 4 hrs.
Quarter bell peppers, remove seeds, slice into strips, and add to a bowl. Slice white onion and add to the same bowl. Add the reserved marinade, toss well, and set aside. To make the salsa, finely dice red onion. Chop tomatoes. Halve, deseed, and finely dice jalapeños. Mince cilantro. Add red onion, tomatoes, jalapeños, and cilantro to a bowl. Zest and juice half a lime into the bowl and season with flaky sea salt.
Heat sunflower oil in a frying pan over medium-high heat. Add steak and fry approx. 3 min. on either side, then remove from pan. Add the chicken and fry approx. 6 min., or until cooked through. Remove from pan and let meats rest approx. 10 min. After removing the meats, add the bell pepper mix to the frying pan. Fry for approx. 5 min. over medium-high heat or until charred but still a bit crisp.
Slice chicken and steak. To serve fajitas, set out sliced meats with peppers, flour tortillas, fresh salsa, plenty of extra limes, and cilantro. Enjoy!