Bobby Flay Steak Fajitas Food

FAJITAS

Steps:

• For the marinade: In a small 2 cup measuring cup, or something similar size and shape, combine all the marinade ingredients. Using an immersion blender, puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef.
• Preheat a ridged grill pan on high heat.
• Drain the marinade from the beef. Lightly oil the grill or grill pan. Season liberally with salt and freshly ground black pepper. Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest. Depending on the size of your grill pan you may need to cook in batches.
• For the fajitas: Once the beef is off the grill pan and resting, add the bell peppers and onions tossed with lime juice and olive oil, if using. Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp.
• While the peppers and onions are cooking, heat up the tortillas. Turn any free burners on a medium low flame. Place a tortilla on each flame and let it char about 30 seconds to 1 minute, flip the tortilla and repeat on the second side. Once heated and charred remove the tortilla to a clean tea towel and wrap to keep warm. Repeat until you have warmed all of your tortillas.
• You can also heat your tortillas in a microwave, lightly dampen a tea towel with some water, wrap the tortillas in the damp towel and heat in the microwave for about 1 minute. Check to see if they are warm, if not repeat the heating at 1 minute intervals until they are warm and pliable.
• Thinly slice the steak against the grain on a diagonal.
• To serve: Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa. Roll up the tortilla to enclose the filling.
• May also be served with sour cream and shredded cheese.
• Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add all of the rest of the ingredients, and fold everything together.
• Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.

RED CURRY MARINATED SKIRT STEAK FAJITAS

Steps:

• Whisk the curry paste, canola oil and 1/4 cup lime juice in a mixing bowl. Place the steaks in a large baking dish and coat both sides in half the curry mixture. Cover the steaks and refrigerate for at least 4 hours and up to 8 hours.
• Whisk the honey and remaining 2 tablespoons lime juice in a bowl; set aside half the mixture for dressing the cooked steaks.
• Heat a grill to high, or heat a cast-iron pan or griddle over high heat. Remove the steaks from the curry mixture and sprinkle with salt and pepper on both sides. Grill the steaks until golden brown and slightly charred on both sides, brushing with the honey-lime mixture a few times. Cook the steaks to medium-rare, about 12 minutes. Remove the steaks from the grill and let sit for 10 minutes before slicing across the grain into thin slices.
• Place the meat on a platter and immediately drizzle with the reserved honey-lime mixture. Lay the tortillas on a flat surface and place the steak slices in the center. Top with the Pickled Roasted Peppers, Barbecued Onions and a dollop of Avocado Cream. Roll and eat.
• For the peppers: Combine the white wine vinegar, apple cider vinegar, sugar, salt and garlic in a small saucepan over high heat. Boil until the sugar dissolves. Remove the saucepan from the heat and cool to room temperature.
• Put the red and yellow bell peppers and oregano in a medium bowl and add the vinegar mixture. Stir to combine. Cover the peppers and refrigerate for at least 4 hours and up to 2 days before serving. Yield: about 3 cups.
• Heat a grill to medium heat. Brush the onions with canola oil and sprinkle with salt and pepper. Season one side of the onions with BBQ rub and place on the grill, rub-side down. Grill the onions until lightly golden brown, 10 to 15 minutes. Flip the onions over and brush with BBQ sauce. Grill the onions until just cooked through, about 10 minutes. Separate into rings.
• For the crema: Blend 1/4 cup water, the avocados, rice vinegar and lime juice in a blender until smooth. Add the cilantro, salt and pepper and blend for a few seconds until incorporated. Yield: about 1 1/2 cups.

STEAK FAJITA MARINADE

Steps:

• Place your fajita meat in a glass casserole dish with a lid.
• Pour the pineapple juice, soy sauce, juice of the limes, and minced garlic onto the meat. Stir well and adjust with tongs. Sprinkle cilantro on if using.
• Marinade anywhere from 8 hours up to 2-3 days. Grill over charcoal grill if possible. See my next post for complete instructions on how I grill and serve these steak fajitas.

BOBBY FLAY'S RED CURRY-MARINATED SKIRT STEAK FAJITAS

Steps:

• Combine the curry paste, canola oil, and the 1/4 cup lime juice in a food processor, and process until smooth. Place the steak in a large baking dish and add half of this marinade. Turn the meat to coat it; then cover the dish and refrigerate for at least 4 and up to 12 hours.
• Whisk the honey and the remaining 3 tablespoons lime juice together in a bowl. Set aside.
• Heat a grill to high, or a cast-iron pan or griddle over high heat. Remove the steak from the marinade and season with salt and pepper on both sides. Grill the steak until slightly charred on both sides and cooked to medium-rare, about 10 minutes total. Remove from the grill and let rest for 10 minutes.
• Meanwhile, lower the heat under your grill to medium.
• Brush the onion slices with canola oil and season with salt and pepper. Season one side of the onion slices with steak rub and grill them, rub side down, until light golden brown, 2 minutes. Flip them over, brush with barbecue sauce, and grill until just cooked through, about 4 minutes more. Separate into rings.
• Wrap the tortillas in foil and warm them on the grill for 5 minutes.
• Thinly slice the steak across the grain. Place the slices on a platter, and immediately drizzle with the honey-lime dressing. Lay the warm tortillas on a flat surface and arrange a few slices of the beef down the center of each. Top with onion slices, pickled peppers, a dollop of avocado crema, and some cilantro. Then roll up and eat.
• Combine the vinegars, garlic, sugar, and salt in a small saucepan over high heat. Boil until the sugar has dissolved. Remove from the heat and let cool to room temperature.
• Put the peppers and oregano in a medium bowl, add the vinegar mixture, and stir to combine. Cover and refrigerate for at least 4 hours and up to 2 days.
• Combine the avocados, lime juice, vinegar, honey, and 1/4 cup water in a blender, and puree until smooth. Add the cilantro, season with salt and pepper, and blend for a few seconds just to incorporate.

STEAK FAJITAS WITH ONIONS AND PEPPERS

Steps:

• Mix the paprika, brown sugar, cumin, chili powder, ancho powder, garlic powder and 1 teaspoon salt in a small bowl.
• Put the steak in a large resealable plastic bag. Add the juice of 1 lime, 1 tablespoon olive oil and the spice mixture; seal the bag and rub the spices into the meat. Refrigerate 30 minutes to 2 hours.
• Meanwhile, heat a large cast-iron skillet over medium-high heat. Toss the bell peppers and red onions with the remaining 2 tablespoons olive oil, the juice of the remaining 2 limes and 1 teaspoon salt in a large bowl. Add to the skillet and cook, stirring occasionally, until the vegetables are tender and charred around the edges, 8 to 10 minutes.
• Preheat a grill to medium high and brush the grates with olive oil. Grill the steak 3 to 5 minutes per side for medium rare. Transfer to a cutting board and let rest 5 to 10 minutes.
• Warm the tortillas as the label directs. Slice the steak against the grain and season with salt. Serve on the tortillas with the onions and peppers; top with cheese and cilantro. Serve with lime wedges.

FLANK STEAK FAJITAS

Steps:

• To make the chimichurri: In a food processor, add parsley, cilantro, garlic, hot paprika, vinegar, 1/2 cup olive oil and salt and pepper and blend until smooth, Reserve half for drizzling on fajitas. Place remaining marinade in a resealable plastic bag and add steak. Coat well and marinate for at least 1 hour.
• Preheat grill to medium-high.
• Remove steak from marinade and discard marinade. Season steak with salt and pepper and grill over medium-high heat until cooked to medium-rare, about 6 minutes per side. Let steak rest for 10 minutes, loosely covered with aluminum foil, before slicing.
• Meanwhile, warm tortillas on the grill. Slice the steak on the bias into thin slices. To serve, place meat on each tortilla and top with Drunken Peppers. Drizzle chimichurri sauce over the filling and form into a loose fold.
• Drunken Peppers:
• In a large saute pan heat 2 tablespoons oil over medium-high heat. When shimmering, add peppers and onion. Season with salt and pepper and saute until softened and caramelized around the edges, about 6 to 8 minutes. Add beer and cover. Cook a few minutes more until the peppers and onion are tender.
• Yield: 6 servings

BOBBY'S WORLD FAMOUS STEAK RUB FROM MESA, BAR AMERICAIN AND BF STEAK

Steps:

• Whisk together all ingredients. Store rub in a container with a tight fitting lid in a cool, dark, place.

BOBBY FLAY'S CHICKEN FAJITAS

Steps:

• 1. Put the cilantro, lime juice, broth, scallions, garlic, jalapeno, honey, and salt in a blender, puree until smooth. Reserve 2 tablespoons; do not wash out the blender.
• Put chicken breasts in a medium bowl and the peppers and onions in another. Divide the remaining cilantro puree evenly between the chicken and the peppers and onions. Toss well to coat the chicken and vegetables and let stand, at room temperature, for 30 minutes.
• 2. Add the avocado, 1/2 cup water (more or less to get the consistency that you like), and the reserved 2 tablespoons cilantro sauce to the blender. Puree until smooth and season with salt. Set aside.
• 3. Heat the oil in a small skillet set over medium heat until hot. Add the cumin and coriander and continue to cook until fragrant, about 30 seconds to 1 minute. Pour the spices over the yogurt and set aside for the flavors to blend. Stir before serving.
• 4. Preheat a grill for medium-high/direct heat cooking. Oil the grill grates. Grill the chicken and vegetables, turning, until the vegetables are tender and the chicken reaches an internal temperature of 160 degrees F, about 5 to 8 minutes for the vegetables and 12 to 15 minutes for the chicken. Let chicken rest 5 minutes. Place the tortillas on the grill until just warmed through, about 30 seconds.
• 5. To assemble the fajitas: slice the onions and peppers into thin strips and then slice the chicken. Place some peppers, onions, chicken and cilantro in a tortilla topped with the spiced yogurt and the avocado sauce.

CHICKEN (COUNTRY) FRIED STEAK AND WHITE GRAVY (BOBBY FLAY)

Steps:

• Preheat oven to 250 degrees F. Cut the steak into 4 equal portions.
• Place the buttermilk in a medium baking dish and season with salt and pepper. Combine the flour, garlic powder, onion powder, paprika, cayenne and 2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper in a bowl and divide between 2 baking dishes.
• Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second dish of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
• Place 1-inch of oil in a large cast iron skillet until it reaches 350 degrees F on a thermometer. Add the steak, 2 pieces at a time and cook until golden brown on both sides. Remove to a plate lined with paper towels and season with salt. Repeat with the remaining meat. Transfer the meat to a rack set on a baking sheet and place in the oven to keep warm while you make the gravy.
• Remove all but 2 tablespoons of the fat from the pan, leaving the crunchy pieces from the breading. Add the bacon and cook until golden brown and crisp. Remove with a slotted spoon to a plate lined with paper towels.
• Return the pan to the stove over medium heat. Whisk the flour into the pan and let cook for 1 minute. Slowly whisk in the warm milk and continue to cook, whisking occasionally until thickened. Stir in the heavy cream and thyme and season with salt and lots of freshly ground black pepper. Serve 1 piece per person ladled with some of the sauce and garnished with a few pieces of bacon. Garnish with thyme sprigs.