MY WIFE'S FAVORITE STEAK FAJITAS with a Homemade Marinade - on the Traeger Flat Rock Griddle
These steak fajitas on the griddle are packed with flavor thanks to a homemade steak fajita marinade with citrus juices and a blend of Mexican spices. My wife says these griddle steak fajita recipe is the best she's ever had... definitely better than a Mexican restaurant!
I'll show you how to make my new favorite Mexican steak marinade, and how to cook the skirt steak so that it doesn't overcook on the griddle and dry out... Hint - DO NOT cut it into strips before cooking!
And I'll show you how to make a quick avocado smash for the perfect topping... These delicious and easy griddle steak fajitas don't need much... and actually the wife and I ate the beef and vegetables plain without any toppings or tortillas. They're that good! Definitely a new favorite beef fajitas recipe!
TO PRINT THE STEAK FAJITAS RECIPE VISIT:
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FLAT TOP KING MERCH, RECIPES AND SEASONINGS
Snake River Farms American Wagyu Beef
MY FAVORITE COOKING TOOLS:
Wireless Thermometer
My Infrared Laser Thermometer
Thermpro T19 Instant Read Thermometer
The Avocado Oil that I Buy on Repeat
KitchenAid Artisan Series 5 Quart
Breville Smart Oven Air Fryer Pro
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SEASONINGS I SWAER BY:
MY NEW SEASONINGS
SHAKE THAT, SMASH THAT, & “QUE THAT SEASONINGS
Sure Shot Sid’s Gunpowder Seasoning
Cavender's All Purpose Greek Seasoning
PIT BOSS Bold Burger Rub
PIT BOSS Southwest BBQ Rub
PIT BOSS Lonestar Beef Brisket Rub
Heath Riles Rubs --- Save 10% when using these links
Heath Riles BBQ Garlic Jalapeño Rub Seasoning
Heath Riles BBQ Sweet BBQ Rub Seasoning
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KNIVES I USE:
HENCKELS Four Stars Chef Knife
HENCKELS Four Stars 7in Filet Knife
HENCKELS Four Star Utility Knife
VICTORINOX 6in BONING KNIFE
GRIDDLE MUST HAVES:
Traeger Bent Handle Scraper
Meat Press Stainless Steel
Grill Cart for Accessories (Mine came from Harbor Freight but this one is good also)
Squirt Bottles
Melting Dome and Resting Rack
d
Bench Scraper
My Favorite Flat Top Grill Spatulas
(If not available, check the New Star store on Amazon for the black version)
My Instant Read Thermometer
(For reading internal temp of meat)
Earlywood Wood Spatulas
(Good for Pit Boss Ultimate Griddle)
Silicone Fish Turner 600 deg
(Good for Pit Boss Ultimate Griddle)
WEBER LINKS:
Weber Summit Kamado S6 Charcoal Grill (Newer model of mine)
Weber Griddle Insert --
Weber 28in Griddle --
Weber Genesis S-435 —
SMOKER AND GRILL MUST HAVES:
Butcher Peach Paper
Black Disposable Gloves
Weber Burger Press
Charcoal Chimney
OXO Good Grips Silicone Pot Holder
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EPIC STEAK FAJITA PASTA | THE GOLDEN BALANCE
This is one of my favorite pastas all time. The flavors are actually insane. This is definitely hearty and dense pasta so proceed with caution.
Ingredients:
1-2 Pounds of your preferred meat
Spice mix:
1 tsp chili powder
1 tsp paprika
1 tsp salt
1 tsp sugar
1 tsp onion powder
1 tsp garlic powder
1 tsp cayenne pepper
1/2 tsp cumin
Apply the seasoning mix accordingly, I used half of it.
16 oz pasta
12-14 oz heavy cream
4 oz muenster cheese
4 oz fontina cheese
3 strips beef bacon
3 sun dried tomatoes
3 Calabrian chilis
4-6 cloves of garlic
1 bell pepper or a couple sweet peppers
1 jalapeno
1 shallot or half an onion
Pasta water accordingly, I used around half a cup
15 Minute Steak Fajitas #highprotein #easyrecipes
STEAK FAJITA IN 15 MINS
Save this recipe for the juiciest steak.
Macros for 3 tacos:
417 Calories | 39g Protein | 8g Fat | 49g Carbs
3 Corn Tortillas
150g Lean Beef Roast
1/4 Onion
1 Bell Pepper
1 tbsp Cumin
1 tsp Chili Powder
1 tsp Oregano
1 Jalapeno (optional)
1/2 Lime
You could easily feed a crowd with these if you had a bigger slab of beef.
Another dozen recipes like this on the Marra Strength YouTube channel!
Recipe card in the description :)
#HighProtein #highproteinmeals #lowcalories #mealprep #fajitas #steak #highproteinmeals #healthyrecipes #healthyrecipeideas #easyrecipes
How To Make Fajitas ~ Recipe
How to make fajitas, Tex Mex recipe
In this video, I show you how I make a true Tex-Mex style fajita, with an authentic taste of Mexico, along with a Fiery Mexican Restaurant Style Salsa. To find out how to enter the drawing for the Small Custom Color Grill Dome, just follow this link and watch Steve from Grill Dome explain the rules;
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Also, please go over and subscribe to the Grill Dome YouTube channel for some excellent video recipes, and a ton of information on their Grill Dome kamado grills:
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I've been asked about the knife I'm using in this video and other videos. It came in a set of 4 from Amazon.com I'm putting a link here in the description for those that are interested in the set.
Ingredients
FOR MOJO MARINADE
Orange juice 4 Tablespoon (From 1 orange)
Lime juice 4 Tablespoon
Garlic 2 Clove (10 gm), chopped roughly
Chopped cilantro 2 Tablespoon
Chipotle pepper in adobo sauce 2 , finely chopped
Cumin powder 1 Teaspoon
Olive oil 4 Tablespoon
Chili powder 1⁄2 Teaspoon
FOR SPICY SALSA
Canned tomatoes with green chilies 16 Ounce
Roma tomatoes 2 Pound
Jalapeno 1
Chipotle pepper in adobo sauce 1
Adobo sauce 1 Tablespoon
Garlic 1 Clove (5 gm)
Lime juice 2 Tablespoon
Cumin 1 Teaspoon
Salt 1 Teaspoon
Sugar 1 Teaspoon
Cilantro 1⁄2 Cup (8 tbs)
Yellow onion 1⁄2
FOR GUACAMOLE
Avocado 5 , halved nppitted
Garlic 2 Clove (10 gm)
Lime juice 6 Tablespoon
Yellow onion 1⁄2 , chopped
Kosher salt/Sea salt 1 Teaspoon
Chopped cilantro 1⁄2 Cup (8 tbs)
Cracked black pepper To Taste
Olive oil 2 Tablespoon
Serrano pepper 1 , chopped
OTHER INGREDIENTS
Red bell pepper 2 , sliced
Yellow onions 4 , sliced
Skirt steak 3 Pounds
Salt & pepper To Taste
Tortillas 10
Directions
GETTING READY
1. Mix together orange juice, lime juice, cilantro, cumin, olive oil, chipotle in adobo sauce and red chili pepper to prepare the mojo marinade.
2. Place the steaks in a ziploc and pour the marinade on top. Seal the ziploc and place it in the refrigerator for 4 to 6 hours.
3. Prepare the grill for cooking.
MAKING
4. Blend together canned tomatoes and green chilies, roma tomatoes, jalapeno, cilantro, chipotle pepper, adobo sauce, cumin powder, lime juice, garlic, cumin, salt, sugar and yellow onion to make the salsa. Set it aside.
5. Mash together avocado, lime juice, garlic, onion, cilantro, serrano pepper, olive oil and cracked black pepper to a chunky consistency to make guacomole. Place the guacamole in the refrigerator until needed.
6. Season and place the steak over the grill, grill for 4 minutes on each side. Wrap the steaks in foil and let them rest.
7. Grill sliced onions and red bell peppers on the mojoe griddle. Season with salt and pepper. Put them aside when done.
FINALISING
8. Slice the steak to desired thickness.
9. Warm the tortillas and place a layer of steaks on them. Layer with guacomole, grilled onions and peppers and hot salsa. Fold to make fajita.
10. Repeat to prepare the rest.
SERVING
11. Serve the fajita with hot salsa and corn chips. Enjoy!
Things You Will Need
Charcoal Grill
Mojoe Griddle, or big cast iron skillet
Potato Masher
Ziploc
Aluminium foil
Recipe Summary
Difficulty Level: Medium
Cuisine: Mexican
Preparation Time: 20 Minutes
Cook Time: 10 Minutes
Ready In: 30 Minutes
Servings: 10
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Katie Makes Grilled Skirt Steak Fajitas | Katie Lee Eats Meat, In Sweats | Food Network
Katie fires up the grill to make chili powder-rubbed skirt steak fajitas. You're going to need a marg to cool down from the meat sweats! ????
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Katie Lee is throwing on some sweats and cooking up some delicious carnivorous dishes. With the help of her little buddy, Gus, she’ll show you some of her best recipes for meat, meat and more meat.
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Katie Makes Grilled Skirt Steak Fajitas | Katie Lee Eats Meat, In Sweats | Food Network
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!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
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