Cookwith

Name: California Sunset Chicken & Steak Sizzle
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 boneless skinless chicken breasts (about 1 lb total); 2 small New York strip steaks (about 8 oz each); 1 tbsp avocado oil (or other high smoke point oil); 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 small red onion, sliced; 2 cloves garlic, minced; 1/2 tsp kosher salt, divided; 1/2 tsp freshly ground black pepper, divided; 1/2 tsp smoked paprika; 1/2 lemon, juiced; 2 tbsp chopped fresh cilantro (optional); 1/2 tsp chili flakes (optional)

California Sunset Chicken & Steak Sizzle

SteamedMint4028

This California Sunset Chicken & Steak Sizzle captures summer's energy with perfectly seared strips of chicken and steak, tossed with vibrant peppers and onions for a colorful, flavor-packed dinner. Inspired by high-heat wok techniques, this recipe achieves that irresistible smoky char by preheating your pan until just smoking and cooking everything quickly in small batches. A drizzle of lemon juice and a shower of fresh cilantro bring brightness, while a touch of smoked paprika and chili flakes add depth and heat. This dish is ideal for sharing outdoors, bringing together the best of steakhouse and backyard grill vibes—no grill required!

Ingredients

Instructions

Pat chicken breasts and steaks dry with paper towels. Slice chicken breasts into 1-inch strips for even cooking.
Season chicken and steak on all sides with 1/4 tsp salt and 1/4 tsp pepper each. Sprinkle smoked paprika on the chicken.
Preheat a large cast iron pan or grill pan over high heat until lightly smoking (about 3-5 minutes).
Add half the avocado oil. Sear steak strips in a single layer for 2-3 minutes per side until browned but still juicy inside. Remove to a plate and cover loosely with foil.
Add remaining oil to the pan. Add chicken strips and sear 3-4 minutes per side until golden and cooked through. Remove to the plate with steak.
Lower heat slightly. Add sliced bell peppers and red onion to the pan, along with garlic and a pinch of salt. Toss and stir constantly for 3-4 minutes until just tender and lightly charred in spots.
Return all the meat and any juices to the pan. Toss everything together over high heat for 1 minute. Squeeze over lemon juice and toss.
Transfer to a platter. Sprinkle with chopped cilantro and chili flakes if desired. Serve hot.