SHOW STOPPING FLAMING STEAK FAJITAS
I love cooking with spirits and I love fire shows (under control of course!) in the kitchen! Here are some show stopper Fajitas! Enjoy! From Regis and Kathy Lee.
Provided by NcMysteryShopper
Categories Steak
Time 25m
Yield 6 Fajitas, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cut steak into 6 equal portions. Pound portions until they are as thin as possible and coat with lime juice.
- Sprinkle steaks evenly with garlic and press in pequin or crushed red pepper flakes. (Pequin is intensely hot: 2 teaspoons will be fiery, 1 teaspoon will get your attention, 1/2 a teaspoon will still have a kick).
- Stack steaks and let stand for about 30 minutes at room temperature. Preheat the oven to 250 degrees.
- Place a large cast iron skillet over high heat until it begins to smoke.
- While skillet is heating, stack the tortillas and wrap in foil, and place in the oven along with 4 to 6 dinner plates.
- Add oil and quickly sear the meat on both sides. Add brandy to the hot skillet. Flame the meat by touching the brandy with a lighted match and let the flames burn down. (If the flames get too high you can cover the pan with the lid.)You can do this table-side if you are careful!
- Place all the items on the table along with the steak. Guests can pick which items to add to their tortillas. Simply fill, roll and eat.
Nutrition Facts : Calories 597.4, Fat 27.9, SaturatedFat 10.8, Cholesterol 113, Sodium 536.1, Carbohydrate 24.6, Fiber 3, Sugar 3.3, Protein 50.4
FLAMING FAJITAS
A great weekend lunch that I'm sure even the kids will enjoy and if you have a bunch of teens to cook for, here is the perefect recipe!!
Provided by Chef mariajane
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large sealable freezer bag, combine lime rind and juice, jalapenos and reserved juice, Worcestershire sauce and half of the garlic.
- Pierce beef all over with a fork and add to bag; seal and refrigerate for 12-24 hours. Discard marinade. Grill steaks over medium-high heat for 6-8 minutes for rare, turning only once with tongs.
- Let stand for 5 minutes; slice thinly across grain.
- Meanwhile, toss together onon, red pepper, oil, remaining garlic, chili powder, and cumin; grill in basket over medium-high heat for 5 minutes, tossing occasionally.
- Tuck steak and vegetables into warm pitas.
Nutrition Facts : Calories 999.4, Fat 85, SaturatedFat 34, Cholesterol 112.4, Sodium 732.8, Carbohydrate 42.1, Fiber 3.2, Sugar 4.7, Protein 15.8
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