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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--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.
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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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How to make PERFECT STEAK FAJITAS | The BEST steak fajitas MARINADE | Villa Cocina
#steakfajitas #fajitas #villacocina
These fajitas are beefy, citrusy, juicy and tender. To make the perfect fajitas you need a flavorful marinade and know how to cook your steak correctly. In this video I show you how to master fajita making and the outcome will be incredible. This meal will be the easiest to make and so delicious!
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Steak Fajitas Recipe
1.5 lbs of skirt steak (flap meat or flank steak)
Veggies
3 bell peppers (green, red, orange)
1/2 medium white onion
Marinade
1/4 cup olive oil
3 TBSP Woshtiser sauce
2 TBSP red wine vinegar
1/4 cup lime juice
2 tsp honey
3 garlic cloves, grated
1 TBSP dijon mustard
1 tsp ancho chile powder
1 tsp onion powder
1/2 tsp cumin, ground
1/2 tsp Mexican dry oregano
1/2 tsp ground black pepper
1 tsp kosher salt + salt to taste
???? Steak Degree of Doneness Temperatures
Rare - 125ºF (52ºC)
Medium Rare - 135ºF (57ºC)
Medium - 145ºF (63ºC)
Medium well - 150ºF (66ºC)
Well Done - 160ºF (71ºC)
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The Fajita Secrets Used in Mexican Restaurants (an Easy Sizzling Fajitas Recipe at Home!)
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The BEST STEAK FAJITAS You Can Make at Home!
Hello, my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
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!!!!!!
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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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We Can’t STOP Eating These Steak Fajitas
You will love this easy-to-make full-flavored steak fajitas recipe with roasted peppers and onions that are served in a warm tortilla shell for the perfect weeknight meal. This is one of our family’s favorite things to eat.
Ingredients for this recipe:
• zest and juice of lime, about 1 ½ tablespoons
• zest and juice of 1 lemon, about 2 tablespoons
• 9 tablespoons olive oil
• 5 tablespoons Mexican spice blend recipe
• 1 ½ pounds flank or skirt steak
• 2 seeded and thinly sliced small red bell peppers
• 2 seeded and thinly sliced small yellow bell peppers
• 2 seeded and thinly sliced small poblano peppers
• 1 peeled and thinly sliced yellow onion
• coarse salt and cracked pepper to taste
• freshly squeezed lime juice to taste
Serves 4
Prep time: 30 minutes
Cook time: 15 minutes
1. In a bowl, whisk together the lime zest, lime juice, lemon zest, lemon juice, 4 tablespoons of olive oil, and 4-5 tablespoons of the Mexican spice blend until combined. Be sure to taste it to make sure it is very flavorful.
2. Next, transfer the marinade to a plastic bag along with the flank or skirt steak and mix until thoroughly combined. Place in the refrigerator for 24-48 hours.
3. After marinating, add 3 tablespoons of olive oil to a large 12” cast-iron, stainless steel, or non-stick skillet over medium-high heat.
4. Do not wait for the oil to heat up. Immediately add in the steak and cook it for 3 minutes untouched.
5. Next, turn the heat down to medium and move it around the pan for 1 minute or until browned.
6. Flip the steak over and cook it for 3 to 4 minutes to achieve a medium-rare internal temperature.
7. Set the steak aside and squeeze the juice of ½ lime over it. Let it rest for 3 to 4 minutes.
8. Discard the oil from the pan and return it to the cooktop over high heat and add 2 tablespoons of olive oil.
9. Once smoking, add in the peppers and onions and sauté for 3 to 4 minutes or until lightly browned but still firm.
10. Season the peppers and onions with salt, pepper, and the juice of ½ lime.
11. Slice the steak thinly on a bias and against the grain.
12. Serve the steak alongside the roasted peppers and onions, warm flour tortillas, and optional garnishes.