The BEST STEAK FAJITAS You Can Make at Home!
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Today I’m going to be sharing with you how To Make The easiest and most delicious fajitas, or should I say the best fajitas I have ever tasted in my life!!!!!!
???? Keep in mind, like every recipe and every household, are tons of variations that make this delicious recipe, you can constantly adjust it to your taste; I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
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Tip!!! Allow to marinade overnight!
I M P O R T A N T ⚠️
Cut against grain to have tender and juicy meat!
Ingredients:
3 lbs flap, flank or your choice of beef steak
1/2 freshly squeezed orange juice(2 oranges)
1/2 cup pineapple juice
1/4 cup freshly squeezed lime juice (3 limes)
1/4 cup olive oil
2 minced garlic cloves
2 tbsp Worcestershire sauce
1 tbsp New Mexico chili powder
1 tbsp black pepper
Salt I used 1 1/2 tbsp
1 tsp onion powder
1 tsp oregano
1 tsp ground cumin
1 small white inion sliced
2 red bell peppers
2 orange bell pepper
2 green bell peppers
1 serving of love ????
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Recipes in Spanish :
#fajitas #steakfajitas #carneasada
How to Make Skirt Steak Fajitas with Jeff Mauro | The Kitchen | Food Network
These SIZZLING skirt steak fajitas are restaurant-quality!
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Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
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Skirt Steak Fajitas
RECIPE COURTESY OF JEFF MAURO
Level: Easy
Total: 3 hr 10 min
Active: 40 min
Yield: 4 servings
Ingredients
1 1/2 pounds outside-cut skirt steak
1/2 cup olive oil
1/4 cup lime juice
1/4 cup soy sauce
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon ancho chile powder
1/2 teaspoon ground cumin
2 tablespoons canola oil
1 red bell pepper, stemmed and seeded, then sliced 1/2-inch-thick
1 poblano chile, stemmed and seeded, then sliced 1/4-inch-thick
1/2 yellow onion, sliced 1/4-inch-thick
Freshly ground black pepper
12 warm corn tortillas
Serving suggestions: guacamole, pico de gallo, sour cream, shredded iceberg lettuce, pickled jalapenos
Directions
Special equipment: a squeeze bottle
Cut the skirt steak into 3 equal size pieces and place in a gallon-sized resealable bag.
Combine the olive oil, lime juice, soy sauce, salt, chile powder and cumin in a bowl. Reserve about 1/4 cup marinade in a squeeze bottle for later use, then pour the rest into the bag with the steaks. Seal the bag and press out all the air, making sure all sides of the steaks are evenly coated. Refrigerate for at least 30 minutes.
Remove the steaks from the bag and shake off any excess marinade. Place on a wire rack-lined baking sheet and return to the fridge, uncovered, for another 2 hours. (This will make sure the steaks get a beautiful rich color when seared.)
Heat a 12-inch cast-iron skillet over medium-high heat. Add 1 tablespoon canola oil. Give the steaks a generous sprinkle of salt, then put in the hot skillet. Sear until a crust has developed, 2 to 3 minutes per side. Remove to a cutting board. Without cleaning the skillet, add the remaining tablespoon canola oil, followed by the peppers and onions, and cook until slightly softened, 5 to 6 minutes.
Meanwhile, slice each steak in half with the grain. Now turn the steaks 90 degrees and slice against the grain into 1/4-inch strips. When the peppers and onions are almost finished cooking, add the steak to the hot skillet for a final sizzle and season with salt and pepper. Squirt the reserved marinade into the hot skillet to create a steamy sizzle. Serve with the tortillas and any toppings you wish.
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How to Make Skirt Steak Fajitas with Jeff Mauro | The Kitchen | Food Network
15 Minute Perfect Steak Fajitas!
#shorts #steakfajitas #mexicanfood
Steak Fajitas
1-2 Lb Skirt Steak
1 Green Bell Pepper (thinly sliced)
1 Yellow Bell Pepper (thinly sliced)
1 Red Bell Pepper (thinly sliced)
2 Medium Onions (thinly sliced)
2 Roma Tomatoes (diced into 1 inch pieces)
1/2 Shallot (minced)
2 Garlic Cloves
2 Tbsp Chili Powder
1 tsp Cumin Powder
1 Tbsp Paprika
1/2 Tbsp Oregano
Avocado Oil
Limes
Salt and Pepper
Accoutrements:
Flour or Corn Tortillas
Shredded Lettuce
Guacamole
Sour Cream
Cilantro
Cotija Cheese
Lime Wedges
Instructions:
In a large bowl add the skirt steak, 2 Tbsp of avocado oil, 1/2 of the minced garlic, minced shallot, 1 Tbsp of chili powder, 1/2 tsp of cumin, oregano, paprika, the juice of 1/2 a lime, salt and pepper. Marinade the steak for 1-2 hours or up to overnight.
In a large cast iron skillet on medium high heat, add 1-2 Tbsp of avocado oil. Sear and cook the steak for 1-2 minutes a side or until the internal temperature is 130 degrees Fahrenheit. Let the steak rest for 10 minutes then slice thin against the grain.
While the steak rests, in the same cast iron pan add the onions, a pinch of salt, and more avocado oil if needed. Caramelize the onions slightly then add the bell peppers. Sauté until softened then add the tomatoes and remaining garlic. Once the garlic is fragrant (about 1 minute) add the remaining chili powder and cumin. Season to taste with salt and pepper then add the steak back to the pan. Toss together and once the veggies are cooked to your liking, serve hot with the assortment of accoutrements.
Enjoy!
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Steak Fajitas from Scratch | Chuds BBQ
Today I show you how I make steak fajita tacos with homemade tortillas and jalapeño avocado crema. I marinate the steak then throw it on the charcoal grill, and it was fan-taste-tic!
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The BEST FAJITA Seasoning Recipe
The best homemade fajita seasoning recipe that is delicious, packed full of flavor, and preservatives free. This DIY fajita spice mix comes together quickly to create a spicy, flavorful seasoning for chicken, beef, veggies, dips, and more!
Printable fajita seasoning recipe:
#fajitaseasoning #chickenfajitaseasoning #fajita
Easy Weeknight Steak Fajitas | WEEKNIGHTING
Thanks to Future for sponsoring this video. Get your first month for $19 with my link Fajitas are too easy and too good to not to make them more often. Check out my easy recipe for juicy steak and perfectly cooked veg.
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HALF SHEET PAN + RACK:
CAST IRON SKILLET:
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--RECIPE--
▪1.5lbs/.7kg Top Sirloin Roast
▪250g/2 med-lrg red or orange bell peppers, julienned
▪125g/1lrg poblano, julienned
▪250g/1 white onion, sliced pole to pole
▪10-15g/4 cloves garlic
▪2g or 1tsp ground cumin
▪2g or 1tsp chili powder
▪2g 1tsp paprika
▪1g or 1tsp dried oregano
▪Lime, halved
▪1 bunch of fresh cilantro, chopped
▪High smoke point oil (avocado, canola, etc)
▪Salt
▪Pepper
Cut roast in half, then cut pieces in half horizontally so they’re thin (see video @:51). Salt generously with salt and pepper on both sides.
Preheat cast iron over high and add a lot of oil (4Tbsp or so). Dab any excess moisture from meat then place into hot pan. Press each steak into pan and allow to cook for 90 sec total on side 1. Flip and cook for an additional 60-90 sec. Remove beef from pan to rest.
Wipe out excess oil in pan and add peppers and onion followed by large pinch of salt. Stir to combine then cook for about 45-60 seconds, undisturbed. Stir and repeat 2-3 times until you’ve cooked the veg for about 5 min until softened slightly and beginning to char. Add spices and garlic and stir for a few seconds to take the raw edge off the garlic.
Transfer fajita veg mix to a bowl. Slice beef against the grain then add to fajita veg mix along with any resting juices, juice of ½ lime, and 1-2 pinches fresh chopped cilantro.
Reheat beef and veg in a pan over medium just to heat through. Place on fresh warmed tortilla and top with whatever you like. I use fresh tomatillo salsa, queso fresco, and fresh cilantro.
--
MORE VIDEOS TO WATCH:
Fried Shrimp Tacos (for Flour Tortilla recipe):
Chicken al Pastor (for Fresh Tomatillo Salsa recipe):
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#fajitas #steakfajitas #weeknighting
CHAPTERS:
0:00 Intro
0:18 slicing the beef, prepping veg
2:35 seering the beef
4:10 call me ripped beef (Future Ad)
5:19 Cooking the fajita mix
7:01 Finishing it up
9:17 Let’s eat this thing
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