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re: Fajita recipe
Posted on 3/2/20 at 4:54 pm to Papercutninja
Posted on 3/2/20 at 4:54 pm to Papercutninja
quote:
The one thing that most of these recipes get wrong is the idea of pre-slicing your meat. Do not slice your meat until after it is cooked. Let it rest and then slice before serving. All of the Mexican places you get fajitas at aren’t pre-slicing their meat, it’s usually cut to order.
That's a pretty great point. I slice to get maximum surface area exposure to marinade, but on the flip side if I don't slice, I'll get a much more even and uniform cook to exactly the temp I want. Thanks for sharing.
2
Posted on 3/3/20 at 7:33 pm to SUB
I have tried fajitas numerous times and always fail miserably. I’ve tried cheap skirt steak, expensive skirt steak, and a bunch of different marinades. It is always chewy.
I’d give my left but to be able to duplicate Luke tortilla beef fajitas at home.
I pick lupe up on my way back from Texas occasionally and it’s still tender when I get home after 2 hours+ in the car.
I’d give my left but to be able to duplicate Luke tortilla beef fajitas at home.
I pick lupe up on my way back from Texas occasionally and it’s still tender when I get home after 2 hours+ in the car.
This post was edited on 3/3/20 at 7:34 pm
Posted on 3/3/20 at 9:03 pm to SUB
The fajitas from the picture were obviously pre sliced and marinated prior to cooking. They were tasty - the quality of the skirt steak was high - but I would have preferred no marinade and cut just prior to serving.
ETA I'm not anti marinade. I have used a marinade from The Shed on skirt steak cooked in a cast iron at home and liked it
ETA I'd imagine you should cook it at high heat. And make sure the surface of the steak is dry prior to cooking. You don't want to simmer the steak but instead sear it
ETA I'm not anti marinade. I have used a marinade from The Shed on skirt steak cooked in a cast iron at home and liked it
ETA I'd imagine you should cook it at high heat. And make sure the surface of the steak is dry prior to cooking. You don't want to simmer the steak but instead sear it
This post was edited on 3/3/20 at 9:19 pm
Posted on 3/3/20 at 10:48 pm to little billy
Little billy, what was your recipe and technique you posted on Sundays WFDT post? Your picture looked awesome!
Posted on 3/3/20 at 11:06 pm to Papercutninja
quote:
The one thing that most of these recipes get wrong is the idea of pre-slicing your meat. Do not slice your meat until after it is cooked. Let it rest and then slice before serving.
Damn, I thought this was common knowledge, not only for fajita flank/ skirt steak, but also any piece of beef, poultry or pork? I don't even like it when the butcher cuts the bones from a prime rib roast and then re-ties them. You can poke a few holes for garlic cloves, inject whatever you like, even cut a small pouch in a chuck roast to season it (aka Mississippi roast method), but don't slice the meat until it is cooked and rested. Goot lawd.
This post was edited on 3/3/20 at 11:30 pm
Posted on 3/4/20 at 7:35 pm to NOLATiger71
They were from a restaurant
Posted on 3/4/20 at 8:58 pm to little billy
Best lazy option:
Best home prepared marinade: copycat Pappasito’s marinade
1/2 cup soy sauce
1 cup pineapple juice
1/3 cup water
2-3 limes
Onion
Jalapeño
Cilantro
Salt pepper cumin
Best home prepared marinade: copycat Pappasito’s marinade
1/2 cup soy sauce
1 cup pineapple juice
1/3 cup water
2-3 limes
Onion
Jalapeño
Cilantro
Salt pepper cumin
Posted on 3/5/20 at 10:07 am to BengalBen
Another lazy option - Costco sells this and it is pretty damn good and about as much as buying a skirt steak itself
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