Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Saturday, August 20, 2011

Sizzling Steak Fajita

Back in NYC, I worked at at Tex-Mex restaurant for way too long, so long that i can still smell the fajita sizzling on it's way to a table.
I was at our local butcher shop yesterday where i like buying meat since it's all locally raised, and they had a really good looking piece of skirt steak. And all i could think about was the smell, that sizzling smell...
This recipe can be done with grilled chicken, grilled portobello, grilled shrimp,... you choose it.
I had fresh pico de gallo, pinto beans, shredded iceberg lettuce, sour cream, white rice and flour tortillas to go with it.
If you want to sizzle like they do it at restaurants, you will need a cast iron skillet and that will have to be very hot before you pour the liquid into it. If you don't have one, pour the sauce for flavor anyway.
This will make enough for 2-3 people (about 9 wraps)
Ingredients:
Marinade:
1 lb skirt steak
2 tablespoon soy sauce
1 tablespoon worcestershire sauce
1 tablespoon vegetable oil
1 teaspoon salt
1 teaspoon pepper


Fajita:
1 red bell pepper, sliced
1 green bell pepper, sliced
2 large yellow onions, sliced
1 tablespoon salt
1 teaspoon pepper
1 tablespoon oregano
2 tablespoon olive oil
10 small flour tortillas



Sizzling sauce:
1/4 cup soy sauce
1 tablespoon worcestershire sauce
1 tablespoon of olive or vegetable oil
2 cloves garlic, peeled and chopped
1 teaspoon salt


Whisk all marinate ingredients. Place skirt steak on a ziplock bag and pour marinade over it. Refrigerate for 1 hour or overnight. Make sure you pull steak out of the refrigerator 1 hour prior to grilling it.

Preheat the grill to high.
Toss onions and peppers with salt, pepper and oregano. Heat olive oil in a cast iron skillet. Add onion and peppers. Cook for about 10- 15 minutes or until the vegetables have softened. Keep skillet on low heat.
Cook skirt steak for 4 minutes a side for medium rare. Remove from grill and let it rest for a few minutes before slicing it.


Slice against the grain and place on top of veggies in skillet. Turn temperature up. Whisk sizzle ingredients together and when skillet is extremely hot, pour sizzling sauce over it. Be careful handling cast iron skillet as it will be very hot.  Serve immediately.
I usually just leave the skillet on top of the stove and place all ingredients around it so everyone can make their little wraps. Place tortillas on grill while cooking steak, flip them and remove them quickly. They will burn fast. 











1 comment:

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