Smoky Beef Fajitas Food

THE BEST STEAK FAJITAS

Steps:

• STEAK MARINADE: Combine the ingredients for the marinade in a large shallow bowl. Give it a taste and check for seasonings, adjust to preference. Coat the steak with the marinade and let sit covered in the refrigerator for at least 2-4 hours and ideally overnight. Remove from the refrigerator 30 minute prior to cooking.
• Set a large cast iron skillet or pan over high heat and let heat up for a couple of minutes. Add the steak to the pan and fry on each side for about 3-5 minutes or longer if you'd like it more done. Feel for desired firmness. The 3 minutes/side will yield a medium rare doneness. If the pan becomes too hot, reduce the heat to medium high. Remove the steak from the pan and allow to rest for several minutes tented with a piece of foil. Slice the meat against the grain into thin slices. I like to do so on an angle so the meat slices are tender and thin.
• FAJITA VEGGIES: Add the remaining tablespoon of oil to the pan over high heat, add in the onions, poblano, and bell peppers. Let the veggies begin to sizzle and toss as necessary, cook for a total of 2-3 minutes or longer if you prefer them softer, season with a pinch of salt and pepper. [b]If your pan is small, cook the veggies in a few batches so they don't steam.[/b]
• ASSEMBLY: Serve them in tortillas or on rice bowls topped with your favorite toppings!

SMOKY BBQ BEEF FAJITAS SKILLET

Steps:

• Heat 1-1/2 tsp. oil in large deep skillet on medium-high heat. Add meat; stir-fry 1-1/2 min. or until done. Transfer to bowl; cover to keep warm.
• Heat remaining oil in skillet. Add vegetables and garlic; stir-fry 5 min. or until vegetables are crisp-tender.
• Mix barbecue sauce and lime juice; add to skillet. Cook and stir 30 sec. or until heated through. Stir in meat; spoon down centers of tortillas. Top with cheese; roll up.

SMOKY BEEF FAJITAS

Steps:

• In a large, sturdy plastic bag, combine the chipotles, garlic, 2 tblsps of the olive oil, the lime juice and Worcestershire Sauce.
• Add the skirt steak and marinate for 1 hour.
• Preheat the oven to 250F.
• Heat a large, cast-iron skillet.
• Working with one at a time, add the tortillas to the skillet and warm quickly over high heat, turning once, until softened and heated through, about 15 seconds per side.
• Wrap the tortillas in foil and keep warm in the oven.
• Heat 2 tblsps of the olive oil in the skillet until almost smoking.
• Add the red and yellow peppers and cook over high heat, stirring, until starting to brown, about 3 minutes.
• Add the onions and cook, stirring, until tender and lightly charred, about 5 minutes.
• Season with salt and pepper, transfer to a large plate and keep warm in the oven.
• Add the remaining 1 tblsp olive oil to the skillet and heat just until smoking.
• Pat the steak strips dry with paper towels.
• Add half the strips to the skillet in a single layer.
• Season with salt and pepper and cook, turning once, until browned, about 2 minutes per side.
• Transfer to a plate and cook the remaining steak.
• Return all the meat to the skillet and cook, stirring, for 1 minute.
• Mound the steak on a plate; serve with the tortillas, onions and peppers, avocado, sour cream, Pico de Gallo and cilantro.

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.

SMOKY FAJITA MARINADE

Steps:

• In a large resealable plastic bag, mix together the lime juice, water, olive oil, garlic, soy sauce, salt, and liquid smoke flavoring. Stir in cayenne and black pepper.
• Place desired meat in the marinade, and refrigerate at least 2 hours, or overnight. Cook as desired.