Set a large cast iron skillet or pan over high heat and let heat up for a couple of minutes.Remove from the refrigerator 30 minute prior to cooking. Coat the steak with the marinade and let sit covered in the refrigerator for at least 2-4 hours and ideally overnight. Give it a taste and check for seasonings, adjust to preference. STEAK MARINADE: Combine the ingredients for the marinade in a large shallow bowl.Shrimp Enchiladas in Poblano Cream Sauce.If you like this recipe, you might also like: Make it a Sunday tradition, because I have a feeling that this recipe is going to get ten thumbs up. Make sure to season them with a hint of salt and pepper.īe prepared to make this meal on a weekly rotation, served both inside warm homemade flour tortillas and over a bed of cilantro lime rice. If you don’t want that, use a separate skillet to make the veggies. I love the little bits of the charred marinade to coat the peppers and onions. ? I use one large skillet to sear the meat, and while the meat is resting, I add in another tablespoon of oil and allow the veggies to sauté. In the meantime, the cast iron skillet is making them just perfectly. I know we definitely will once it stops raining here EVERY SINGLE DAY and once we purchase a grill. You can grill the meat out on the grill in the summertime if you’d like. I made these indoors on a large cast iron skillet. The longer you let them sit, the tastier they are. I like to let fajita meat marinate for at least 4 hours and ideally sometimes, overnight. Now the instructions – combine the ingredients for the marinade and let marinate. You don’t need to put a million ingredients in them to taste good. These are simple, flavorful steak fajitas that shine on their own. That is it! No cornstarch or sugar or a million other ingredients. The other ingredients are simple! A little lime juice, some Worcestershire sauce (this is Tex-Mex style fajitas after all!), garlic, chili powder, smoked paprika, cumin, a little olive oil, chopped cilantro, and a little salt and pepper. What else do you need to make the best steak fajitas: But honestly, for our recipe, canned pineapple juice works just fine! No need to grab a fresh pineapple and make fresh juice, unless you’d like to that is. There are people that argue that fresh pineapple juice (that hasn’t been heated) works best. So to mimic that same tenderization without any weird ingredients, we use pineapple juice. Store-bought fajita seasonings usually contain enzymes that help tenderize the meat. If you’re wondering what the function of pineapple juice is for fajitas, allow me to explain. I use the stuff that is 100% juice with no additional sugars added. Pineapple juice, the stuff that comes in a small/large cans in the juice aisle. Without any further suspense let me share with you the ONE ingredient that makes my steak fajitas better than the rest - PINEAPPLE JUICE. Okay, let’s do a quick walkthrough on the ingredients and how you’re going to make the marinade for the fajitas. And the secret ingredient in my steak fajitas is… I almost feel like I cheated myself out of the best fajitas. I can’t believe I had been making fajitas without poblanos for so long before this. We just want the nice smokiness of the poblano sizzled with the onions and bell peppers - the flavor is out of this world. Remove all the ribs and seeds, so the spice is gone. I also like to add in a BIG poblano pepper. I’m one of those people that eat with my eyes first. You can do with the regular red and green peppers if you’d like, but I love the color and the flavor that yellow and orange peppers add to this recipe. I like to use a colorful array of veggies for my fajitas.
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