Steak & Shrimp Fajitas
Recipe by Prime Meats by Lettuce
Fajita night just got even better with this Steak & Shrimp Fajitas recipe from Prime Meats by Lettuce, our new premium delivery-only butcher shop in Chicago. This surf-and-turf spin on classic fajitas features juicy steak and tender shrimp, bringing bold flavors to every bite. Pair it with warm tortillas and your favorite toppings, and dig into a sizzling spread made for sharing.
Steak & Shrimp Fajitas
A surf & turf spin on a sizzling favorite
Yield: 4 servings
Ingredients:
ADOBE MARINADE
10 dried guajillo chiles
8 dried ancho chiles
1½ Tbsp. apple cider vinegar
2 Tbsp. grapeseed oil
3 Tbsp. canned chipotle in adobo, chopped
½ Tbsp. kosher salt
5 garlic cloves
¼ tsp. ground cinnamon
¼ tsp. ground clove
1 bay leaf
½ Tbsp. ground cumin
½ Tbsp. Mexican oregano (or regular oregano)
½ Tbsp. thyme
freshly ground black pepper, to taste
SERRANO GARLIC OIL MARINADE
½ cup grapeseed oil
1 serrano pepper, roughly chopped
2 garlic cloves
½ Tbsp. kosher salt
FAJITAS
2 16-oz. Prime Meats by Lettuce New York Strips, cut into 4 individual 8-oz. steaks
2 lbs. 16/20 shrimp, peeled and deveined
4 cups white onions, julienned
4 cups red and green bell peppers, julienned
2–3 limes, halved
wooden skewers, soaked in water for 20 minutes
Method:
ADOBE MARINADE METHOD
1. Preheat the oven to 400°F. Toast dried chiles for 6 minutes, until puffy. Let cool.
2. Meanwhile, bring 3 cups of water to a boil in a saucepan.
3. Remove stems and seeds from chiles and place in a heatproof bowl. Cover with 3 cups boiling water and let sit for 10 minutes to rehydrate.
4. In a blender, combine all remaining marinade ingredients.
5. Strain chiles and reserve soaking liquid. Add chiles and 1 cup chile water to the blender. Blend on high for 1–2 minutes until smooth. Add more water as needed for a pourable consistency.
6. Marinate the New York Strip steaks in adobo overnight, refrigerated.
SERRANO GARLIC MARINADE METHOD
1. Combine all ingredients in a blender and blend on high until smooth, about 1–2 minutes.
2. Marinate the shrimp in serrano garlic oil overnight, refrigerated.
FAJITAS METHOD
1. Preheat cast iron skillets directly over high flame until red-hot.
2. Skewer 5 shrimps per stick. Season steaks and shrimp skewers with salt and pepper.
3. Grill steak 2–3 minutes per side for medium-rare. Grill shrimp skewers 1 minute per side. After flipping, squeeze lime juice over each.
4. In a large skillet over high heat, sauté onions and bell peppers until just tender and slightly charred, 4–5 minutes.
5. Slice grilled New York Strip and layer over a bed of sautéed onions and peppers.
6. Place two shrimp skewers per serving on top or to the side.
7. Add any optional garnishes and sides as desired.
PRO TIPS
1. Pair with warm tortillas, rice, beans, and your favorite Lettuce salsas or hot sauces for the ultimate fajita experience.
2. Use the serrano garlic marinade to toss with vegetables such as corn, green onions and chiles before grilling and add to fajitas or serve as a side dish.
