8/2/2023 0 Comments Fajitas![]() Heat 2 to 3 tablespoons of oil in a large skillet over medium-high heat until shimmering. Meanwhile, drain the marinade from the vegetables. Slice the steak across the grain into thin slices and place on a serving platter. Transfer to a cutting board, cover loosely with aluminum foil and allow the meat to rest for 10 minutes. Cook the steak, 3 to 4 minutes on each side for medium doneness. Heat a grill pan or griddle over medium-high heat and spray generously with cooking spray. Wipe it clean from the marinade and pat it dry. Twenty minutes before cooking, bring the steak to room temperature. Refrigerate for 4 hours, flipping it occasionally. Seal the bag, pressing out any excess air and massage to distribute the marinade. Place the mushrooms, onions and peppers in another resealable plastic bag and pour in the remaining marinade. Lay the bag flat and refrigerate for 4 hours, flipping it occasionally. ![]() Seal the bag, pressing out as much air as possible, then massage to distribute the marinade. Two 10-ounce cans tomatoes with chilies, such as Rotel Originalįor the marinade: In a medium bowl, combine the garlic, oil, lime juice and zest, orange juice and zest, cilantro, Worcestershire, jalapeno, coriander, cumin, oregano and salt and pepper to taste.įor the fajitas: Place the steak in a large resealable plastic bag and pour half of the marinade over. ![]() Two 16-ounce packages processed cheese, such as Velveeta, cut into 1-inch cubes Kosher salt and freshly ground black pepperĢ pounds skirt steak, trimmed of all visible fat and gristleĢ portobello mushrooms, sliced into 1/2-inch stripsġ large onion, peeled and sliced from root end to stem end into 1/4-inch stripsġ large green bell pepper, cored, seeded and sliced lengthwise into 1/4-inch stripsġ large red bell pepper, cored, seeded and sliced lengthwise into 1/4-inch stripsġ large yellow or orange bell pepper, cored, seeded and sliced lengthwise into 1/4-inch stripsġ/2 cup diced peeled cucumber (1/2-inch dice)ġ/2 cup diced red bell pepper (1/2-inch dice)Ģ tablespoons freshly squeezed lime juiceģ ripe Hass or Reed avocadoes, peeled, pits removedġ/2 large jalapeno, seeds removed, finely mincedģ tablespoons freshly squeezed lime juice Serve sizzling immediately with the warm tortillas and other accompaniments.1/2 cup freshly squeezed lime juice (from 4 to 5 limes) plus 1 teaspoon fresh lime zestġ/4 cup freshly squeezed orange juice (from 1/2 of 1 large navel orange) plus 1 teaspoon fresh orange zestġ tablespoon minced fresh jalapeno (from about 1 pepper) It will immediately start to sizzle from their fat and moisture. When you are ready to serve, remove the cast iron servers from the oven and quickly arrange the meat and peppers and onions on it. Wrap the tortillas in foil and warm them in the oven with the servers for 15 minutes. In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper. Slice the chicken and steak into strips if you are using. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Heat the outside grill or a large indoor grill pan to medium-high heat. Preheat your cast iron servers in a preheated 400 ☏ oven for at least 20 minutes, to get a good sizzle when you plate the fajitas. *Cook’s Note: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak. In a heavy duty resealable plastic bag, combine 2 tablespoons of the vegetable oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, salt, pepper and your choice of meat.
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