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This is fast, simple and super delicious! You should have a very hot (very) cast iron griddle or pan to do this right. I preheat the griddle and simultaneously heat a cast iron serving dish so it goes to table with that distinctive 'sizzle'. Be sure to cut the meat, after it has rested, across the grain and as thin as you can. This recipe is fine for 1 to 1-1/2 lb flank steak (which I prefer to serve in place of skirt)
Ingredientes
- 2 tsp chili powder
- 1 tsp sweet paprika
- 1/2 tsp ground cumin
- 1 tsp sugar ( I use turbinado)
- 1 tsp granulated onion
- 1/2 tsp granulated garlic
- 1/4 tsp cayenne pepper
- 1 T cornstarch
- 1 tsp coarse salt
- 1/4 C chopped fresh cilantro (coriander)
- juice of 1 lime
- 2 T olive oil
- While the meat is resting for 10 minutes, core, seed, de-rib and slice a couple of sweet bell peppers and an onion and saute them in the same skillet used to cook the meat. Slice the rested steak and re-sear on a serving iron or back in the skillet, plate & serve.
Direcciones
1.
Gather your spices
2.
Add the 'wet' ingredients to the dry and combine well
3.
Rub the marinade completely into the meat and let it rest in the cooler for an hour
4.
Wipe the excess marinade off the meat. Sear the meat to your taste, slice it very thin and serve very hotwith sweet peppers and onion slices
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 82g | |
| Calories 151 | |
| Calories from Fat 92 | 61% |
| Total Fat 10.52g | 13% |
| Saturated Fat 1.48g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2384mg | 99% |
| Potassium 266mg | 8% |
| Total Carbs 16.5g | 4% |
| Dietary Fiber 3.3g | 11% |
| Sugars 6.1g | 4% |
| Protein 1.72g | 3% |
Evaluaciones
09 de Diciembre de 2013
How did you get those pictures into the directions?2 repliesYo he cocinado/probado esta receta
09 de Diciembre de 2013
I'm going to try this one. With my recipe, it feels like I'm missing something. Perhaps it's the paprika I'm missing. Also, I use ground coriander and the fresh for garnish.
Comentarios
08 de Diciembre de 2013Not long ago I fumbled my way through beef fajitas (à la Salad Foodie style) but now that I have this recipe saved a better outcome looks promising. Looking fondly tonight at flank steak at the meat department made me dream and scheme to replicate Chef Amos' fajitas. Thanks for taking time to show us how.
06 de Diciembre de 2013I like spicy marinades... this looks promising. thanks for sharing!
06 de Diciembre de 2013This looks outstanding, Amos. I've honestly been looking for a good fajitas marinade recipe. Would you change this for shrimp or chicken...or would you stay with the same ingredients?1 reply
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