Episode 3 Steak Fajitas
Описание:
http://firedupfood.com
-- Fajitas, the easy way
Everyone loves a fresh, hot tortilla filled with grilled beef or chicken and seared veggies, but I've seen so many recipes that are too labor intensive and just don't deliver on the plate. We're going to cook everything on the grill whole, slice it up, and serve it up on one big plate for everyone to dig into family style.
Ingredients -- Beef choices, Skirt Steak is traditional, but Top Sirloin is a bit easier to find and prepare. For Chicken, boneless, skinless thighs are the best. Breasts are just too dry no matter what you do. For the veggies, I'm going to use some seeded and flattened Peppers and Whole Scallions with the roots removed. That said, you can use all kinds of veggies for fajitas! Check out our online videos for tips on the veggies. We're going to season them generously with Olive Oil, Salt and Chili Powder.
Hot tip: If you don't coat everything with Oil, it'll steam instead of searing. Use your hands to completely coat or get your kids in on the fun!
Grill - Get your grill rocket hot. This is one of those satisfying meals because you want to blast everything really quickly and get a charred, blackened skin. That's half the flavor!
Beef -- Once the grill is hot, just toss on the whole, thin sirloin steaks on. They should only take 2 minutes a side MAX. They'll be perfectly pink on the inside. If you what the meat well done you can cook it a minute or so longer each side... though, why you'd want it well done is perfectly beyond me.
Chicken -- The difference with the chicken is that these thighs, while amazingly tasty, need to be done at a lower temperature. Think stove-high, not your grill-on-full-whack high. They're going to take around 8-12 minutes depending on size. Flip them every 3 minutes, and when they're firm when poked, they're done. If you're worried or thorough, bring a good meat thermometer (I like my Thermapen) to make sure the internal temp reaches 160-163. It'll coast up to 165 while it rests.
Meats -- When done, set meat aside in serving bowl or on platter and cover loosely with foil to keep warm. Don't cut into these right away, or all that delicious juice will come squirting out and leave you with some dry, unpleasant sadness.
Tortillas -- I prefer corn tortillas for their depth of flavor and compact size. You can heat them up quickly on the grill either directly on the grates, or on a sheet of tin foil if they seem to stick too much. Just 1-2 minutes ought to get them nice and toasty.
Serving -- Now, slice up your meat into thin slices. Toss your meat and veggies onto the plate or into the serving bowl, and hit it with 6-8 big slugs of Maggi Seasoning Sauce. Toss well to spread the love.
Fajita Files: When I was hanging out in the Yucatan, Mexico eating tacos on the street, I saw almost every single vendor finish meat and filling with Maggi. It's got this sweet, smokey, ridiculicious flavor. It's no coincidence that the name sounds like "Magic"!
Big Bite & Conclusion -- Get your crew huddled around the fajitas, maybe bust out some Pico de Gallo and Sour Cream, grab a tortilla, and get chomping. This is sure to be a campfire favorite!
Tagline—Zippo Outdoor's Fired Up Food---Meals Made in the Great Outdoors!!
Bonus Material
Veggies -- My personal choices for fajita veggies are the classic Peppers and Onions. Zuchinni and Mushrooms are another delicious way to go if you're feeling more adventurous. You want to prepare the veggies just like you would the meat, which is to say generously coated with Olive Oil, Salt, and Chili Powder.
Mushrooms can be grilled whole whether small or large. The zucchini can be sliced lengthwise a few times. Peppers can go on seeded and flattened. I stay away from regular onions because I always lose half of them through the grates, so I'm using Scallions instead.
You'll want to cook your veggies right after the meat is off the grill since they won't take as longhand the meat has to rest anyways. Make sure the grill gets back up to really, really hot, before tossing on your veggies. The scallions will wilt and blacken really quickly, so take them off as soon as they threaten to fall through the grill grates. For the peppers, let both sides get a nice char on them, and feel free to take them off before they are fully cooked. The same goes for the Zucchini. A bit of crunch is a nice texture in your fajita! Smaller Button or Cremini Mushrooms will cook a lot faster than a big 'ol portabella, so just keep that in mind when grilling.
Once the veggies are cool enough to handle, make thin strips out of them, toss and season with your meat, and get down with your Fajitas!
You'll Need:http://firedupfood.com
-- Fajitas, the easy way
Everyone loves a fresh, hot tortilla filled with grilled beef or chicken and seared veggies, but I've seen so many recipes that are too labor intensive and just don't deliver on the plate. We're going to cook everything on the grill whole, slice it up, and serve it up on one big plate for everyone to dig into family style.
Ingredients -- Beef choices, Skirt Steak is traditional, but Top Sirloin is a bit easier to find and prepare. For Chicken, boneless, skinless thighs are the best. Breasts are just too dry no matter what you do. For the veggies, I'm going to use some seeded and flattened Peppers and Whole Scallions with the roots removed. That said, you can use all kinds of veggies for fajitas! Check out our online videos for tips on the veggies. We're going to season them generously with Olive Oil, Salt and Chili Powder.
Hot tip: If you don't coat everything with Oil, it'll steam instead of searing. Use your hands to completely coat or get your kids in on the fun!
Grill - Get your grill rocket hot. This is one of those satisfying meals because you want to blast everything really quickly and get a charred, blackened skin. That's half the flavor!
Beef -- Once the grill is hot, just toss on the whole, thin sirloin steaks on. They should only take 2 minutes a side MAX. They'll be perfectly pink on the inside. If you what the meat well done you can cook it a minute or so longer each side... though, why you'd want it well done is perfectly beyond me.
Chicken -- The difference with the chicken is that these thighs, while amazingly tasty, need to be done at a lower temperature. Think stove-high, not your grill-on-full-whack high. They're going to take around 8-12 minutes depending on size. Flip them every 3 minutes, and when they're firm when poked, they're done. If you're worried or thorough, bring a good meat thermometer (I like my Thermapen) to make sure the internal temp reaches 160-163. It'll coast up to 165 while it rests.
Meats -- When done, set meat aside in serving bowl or on platter and cover loosely with foil to keep warm. Don't cut into these right away, or all that delicious juice will come squirting out and leave you with some dry, unpleasant sadness.
Tortillas -- I prefer corn tortillas for their depth of flavor and compact size. You can heat them up quickly on the grill either directly on the grates, or on a sheet of tin foil if they seem to stick too much. Just 1-2 minutes ought to get them nice and toasty.
Serving -- Now, slice up your meat into thin slices. Toss your meat and veggies onto the plate or into the serving bowl, and hit it with 6-8 big slugs of Maggi Seasoning Sauce. Toss well to spread the love.
Fajita Files: When I was hanging out in the Yucatan, Mexico eating tacos on the street, I saw almost every single vendor finish meat and filling with Maggi. It's got this sweet, smokey, ridiculicious flavor. It's no coincidence that the name sounds like "Magic"!
Big Bite & Conclusion -- Get your crew huddled around the fajitas, maybe bust out some Pico de Gallo and Sour Cream, grab a tortilla, and get chomping. This is sure to be a campfire favorite!
Tagline—Zippo Outdoor's Fired Up Food---Meals Made in the Great Outdoors!!
Bonus Material
Veggies -- My personal choices for fajita veggies are the classic Peppers and Onions. Zuchinni and Mushrooms are another delicious way to go if you're feeling more adventurous. You want to prepare the veggies just like you would the meat, which is to say generously coated with Olive Oil, Salt, and Chili Powder.
Mushrooms can be grilled whole whether small or large. The zucchini can be sliced lengthwise a few times. Peppers can go on seeded and flattened. I stay away from regular onions because I always lose half of them through the grates, so I'm using Scallions instead.
You'll want to cook your veggies right after the meat is off the grill since they won't take as longhand the meat has to rest anyways. Make sure the grill gets back up to really, really hot, before tossing on your veggies. The scallions will wilt and blacken really quickly, so take them off as soon as they threaten to fall through the grill grates. For the peppers, let both sides get a nice char on them, and feel free to take them off before they are fully cooked. The same goes for the Zucchini. A bit of crunch is a nice texture in your fajita! Smaller Button or Cremini Mushrooms will cook a lot faster than a big 'ol portabella, so just keep that in mind when grilling.
Once the veggies are cool enough to handle, make thin strips out of them, toss and season with your meat, and get down with your Fajitas!
1 (1.25 ounce) package McCormick? Grill Mates? Southwest Marinade
1/4 cup olive oil
1 lime, juiced
2 tablespoons water
1 1/2 pounds flank steak
1 bell pepper, cut in strips
1 onion, cut in strips
1 (23.5 ounce) package burrito-style flour tortillas
salsa (optional)
sour cream (optional)
shredded cheese (optional)
Procedures : Combine Southwest Marinade, oil, lime juice and water in a self-closing plastic bag. Pierce steak with fork. Add steak, pepper and onion strips to marinade. Close bag. Turn bag to coat meat and vegetables. Refrigerate 30 minutes or longer for extra flavor.
Remove meat from marinade. Grill or broil to desired doneness. Lift vegetables from marinade; place in heated skillet or grill pan. Saute vegetables over medium-high heat until tender. Discard any leftover marinade.
Cut meat into thin slices. Serve in warmed tortillas with vegetables; garnish with salsa, sour cream or shredded cheese, if desired. Fold over edges of tortilla
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