Marinade for flat iron steak fajitas2/22/2024 Oregano: This might not be the first spice you think of when you think of fajitas, but I love the flavor it brings to the party.Paprika:I typically keep regular paprika on hand, but I have so many readers who swear by smoked paprika.Salt: I like to use kosher salt in my marinades, but if you only have table salt, you should cut the amount in half.Although, it actually brings very little heat to the recipe and primarily brings a great flavor. Chili Powder: This is made from ground chili peppers.This helps break down the meat a little so that the flavor of the marinade can get into the steak. Lime Juice: Every good marinade needs an acid in it.When you cook the meat, we will use vegetable oil to tolerate the heat. Olive Oil: I like to use olive oil for marinades because of its delicate and delicious flavor.You could make a big batch of that and replace the chili powder, salt, paprika, oregano, garlic powder, and onion powder with two tablespoons of fajita seasoning. These steak fajitas get their amazing flavor from the marinade. Combine the meat slices with the cooked vegetables in tortillas for serving. Be sure to slice the meat thin and against the grain. Remove the meat to let it rest, and then cook the vegetables in the same skillet in batches. In preheated cast iron skillet with oil, cook the meat until it is 135 degrees Fahrenheit, approximately five minutes on each side. Marinate the meat for at least 6 hours but no longer than 24 hours. In a reusable container or a plastic bag that seals well, combine the meat and vegetables. Add the marinade to the meat and vegetables.Combine the olive oil, lime juice, and seasonings in a measuring cup and mix until well combined. For the full recipe with all of the measurements, see the recipe card at the bottom of the post. This is a brief overview of how easy this fajita recipe is to make.
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