mchar69
11-15-2014, 08:59 PM
I'm sure there are plenty and better recipes on BBQ B
but I was in a hurry.
This is excellent,
coming from someone in Maryland,
not exactly fajita country.
I just added one chopped jalapenjo to the marinade, some adobe chipotle powder, let it sit for 6+ hours.
I even did it on an indoor PAN, it was awesome.
Did the veggies 1st, then blazed the skirt steak.
Some mushed avocoda, no cheese. It was silly.
No pron, it was gone in an instant.
Fresh lime juice. (Roll your limes and lemons on the counter top before slicing, get that interior juice rolling.)
Pioneer Woman Fajitas-
(I used Skirt Steak. Costco on the E. Coast sells a 'flap meat' that I think would nail this recipe as well.)
Pioneer Woman's Recipe -
"Ingredients
1 whole Beef Flank Steak "(I used Skirt)"
1/2 cup Olive Oil
3 Tablespoons Worcestershire Sauce
1/3 cup Lime Juice, Fresh Squeezed
3 cloves Garlic, Minced
1 Tablespoon Cumin
1 Tablespoon Chili Powder
1/2 teaspoon Red Pepper Flakes
1 teaspoon Salt
1/2 teaspoon Black Pepper
1 Tablespoon Sugar
2 whole Medium Onions, Halved And Sliced
1 whole Red Bell Pepper, Sliced
1 whole Orange Bell Pepper, Sliced
1 whole Green Bell Pepper, Sliced
1 whole Yellow Bell Pepper, Sliced
Oil, For Frying
Flour Tortillas, Warmed
Cheese (grated Cheddar/jack Or Crumbled Queso Fresco)
Salsa
Sour Cream
Cilantro Leaves
Preparation Instructions
In a dish, mix together olive oil, Worcestershire, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper, and sugar until combined. Pour half of the marinade into a separate dish. In one dish, place the flank steak, turning it over to coat. In the second dish, place all the veggies, turning to coat. Cover the dishes with plastic wrap and place in the fridge for at least 2 hours.
Prepare tortillas, salsa, sour cream, and cilantro.
Heat a heavy skillet over medium-high heat and drizzle in some oil. Add the veggies and cook them for a few minutes, until they're cooked but still slightly firm and have nice black/brown pieces. Remove to a plate and set aside.
Heat the same same skillet (or a grill pan if you have it) over high heat and drizzle some oil. Cook the meat for about 2 minutes per side until medium rare. Remove and allow to rest on a cutting board for 5 minutes.
Slice the meat right before serving and serve with all the fixins. Delicious!"
Link to the original page for pics:
http://thepioneerwoman.com/cooking/2013/03/beef-fajitas/
but I was in a hurry.
This is excellent,
coming from someone in Maryland,
not exactly fajita country.
I just added one chopped jalapenjo to the marinade, some adobe chipotle powder, let it sit for 6+ hours.
I even did it on an indoor PAN, it was awesome.
Did the veggies 1st, then blazed the skirt steak.
Some mushed avocoda, no cheese. It was silly.
No pron, it was gone in an instant.
Fresh lime juice. (Roll your limes and lemons on the counter top before slicing, get that interior juice rolling.)
Pioneer Woman Fajitas-
(I used Skirt Steak. Costco on the E. Coast sells a 'flap meat' that I think would nail this recipe as well.)
Pioneer Woman's Recipe -
"Ingredients
1 whole Beef Flank Steak "(I used Skirt)"
1/2 cup Olive Oil
3 Tablespoons Worcestershire Sauce
1/3 cup Lime Juice, Fresh Squeezed
3 cloves Garlic, Minced
1 Tablespoon Cumin
1 Tablespoon Chili Powder
1/2 teaspoon Red Pepper Flakes
1 teaspoon Salt
1/2 teaspoon Black Pepper
1 Tablespoon Sugar
2 whole Medium Onions, Halved And Sliced
1 whole Red Bell Pepper, Sliced
1 whole Orange Bell Pepper, Sliced
1 whole Green Bell Pepper, Sliced
1 whole Yellow Bell Pepper, Sliced
Oil, For Frying
Flour Tortillas, Warmed
Cheese (grated Cheddar/jack Or Crumbled Queso Fresco)
Salsa
Sour Cream
Cilantro Leaves
Preparation Instructions
In a dish, mix together olive oil, Worcestershire, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper, and sugar until combined. Pour half of the marinade into a separate dish. In one dish, place the flank steak, turning it over to coat. In the second dish, place all the veggies, turning to coat. Cover the dishes with plastic wrap and place in the fridge for at least 2 hours.
Prepare tortillas, salsa, sour cream, and cilantro.
Heat a heavy skillet over medium-high heat and drizzle in some oil. Add the veggies and cook them for a few minutes, until they're cooked but still slightly firm and have nice black/brown pieces. Remove to a plate and set aside.
Heat the same same skillet (or a grill pan if you have it) over high heat and drizzle some oil. Cook the meat for about 2 minutes per side until medium rare. Remove and allow to rest on a cutting board for 5 minutes.
Slice the meat right before serving and serve with all the fixins. Delicious!"
Link to the original page for pics:
http://thepioneerwoman.com/cooking/2013/03/beef-fajitas/