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Anybody have a good fajita seasoning/marinade recipe
Posted on 1/29/15 at 1:02 pm
Posted on 1/29/15 at 1:02 pm
Need one for work.
Steak fajitas
Steak fajitas
Posted on 1/29/15 at 2:41 pm to magildachunks
Marinate flank steak in:
Salad oil
Beer
cumin
chili powder
Garlic powder
salt
Pepper
Sear and slice against the grain once rested.
Salad oil
Beer
cumin
chili powder
Garlic powder
salt
Pepper
Sear and slice against the grain once rested.
Posted on 1/29/15 at 2:49 pm to magildachunks
quote:
Steak fajitas
Albertson's (and any grocery store really) typically has some really good pre-made fajita seasonings in their spice aisles
Posted on 1/29/15 at 2:55 pm to magildachunks
Google Tyler Florence's carne asada marinade. You're welcome.
This post was edited on 1/29/15 at 3:18 pm
Posted on 1/29/15 at 2:58 pm to OTIS2
quote:
Google Tyler Florence's carne asana marinade
:kige:
Posted on 1/29/15 at 3:14 pm to Motorboat
Where do you find reasonably priced flank steak?
Posted on 1/29/15 at 4:45 pm to magildachunks
just buy the store brand stuff. cheap and healthy as frick
Posted on 1/29/15 at 5:44 pm to magildachunks
I like Alton Brown's fajita marinade.
Posted on 1/29/15 at 6:26 pm to magildachunks
If you are in BR, go to La Morenita on Florida and get their fajita beef already marinaded. It's hard to beat.
Posted on 1/30/15 at 12:07 am to magildachunks
I think oldfashionedtiger can help ya.
Posted on 1/30/15 at 12:17 am to nolanola
Marinate a flank steak or skirt steak in this marinade:
1/2 cup vegetable oil
1/3 cup soy sauce
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 1/2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon ground black pepper
After an hour or two marinating, sear said piece of meat on a super hot skillet for about a minute on each side. Just long enough to get a good crust. Remove and set aside to rest.
Have all your veggies you want include precut and in the same skillet add 2T of oil. Sauté the veggies, and in the mean time slice your meat thin like fajita steak, across the grain.
After a minute or two of sautéing the veggies, add this seasoning mix to the skillet along with the meat and 2/3 cup of water:
1 tablespoon cornstarch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon sugar
3/4 teaspoon crushed chicken bouillon cube
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
Simmer on low for roughly 15-20 minutes until the water has reduced and serve.
1/2 cup vegetable oil
1/3 cup soy sauce
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 1/2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon ground black pepper
After an hour or two marinating, sear said piece of meat on a super hot skillet for about a minute on each side. Just long enough to get a good crust. Remove and set aside to rest.
Have all your veggies you want include precut and in the same skillet add 2T of oil. Sauté the veggies, and in the mean time slice your meat thin like fajita steak, across the grain.
After a minute or two of sautéing the veggies, add this seasoning mix to the skillet along with the meat and 2/3 cup of water:
1 tablespoon cornstarch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon sugar
3/4 teaspoon crushed chicken bouillon cube
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
Simmer on low for roughly 15-20 minutes until the water has reduced and serve.
Posted on 1/30/15 at 1:56 am to magildachunks
If you can get one, HEB has a pretty damn tasty marinated fajita packet that you simply just slap on the grill
Posted on 1/30/15 at 7:00 am to Creamer
Reasonably priced flank steak is a thing of the past. I had whole foods pull one out of the back before I saw the price. It was $28 for one freaking flank.
Calandros has the pre packaged flat iron steak that is priced somewhat reasonable.
Calandros has the pre packaged flat iron steak that is priced somewhat reasonable.
Posted on 1/30/15 at 8:20 am to Motorboat
Flank is not ideal for fajitas....you want skirt. If skirt can't be found or is too pricey, sirloin flap will work.
Posted on 1/30/15 at 8:58 am to El Jefe
Always wanted to do that. How much does it normally run?
Posted on 1/30/15 at 9:03 am to hungryone
quote:
Flank is not ideal for fajitas....you want skirt.
Disagree but to each their own.
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