![]() Toss the bell peppers and red onions with the remaining 2 tablespoons olive oil, the juice of the remaining 2 limes and 1 teaspoon salt in a large bowl. Meanwhile, heat a large cast-iron skillet over medium-high heat. Add the juice of 1 lime, 1 tablespoon olive oil and the spice mixture seal the bag and rub the spices into the meat. Put the steak in a large resealable plastic bag. Throw them on the hot pan and make them dance with a spatula to sear them evenly.Mix the paprika, brown sugar, cumin, chili powder, ancho powder, garlic powder and 1 teaspoon salt in a small bowl. You want the cut fajitas steak meat to be bite-size, but you are also encouraging the best possible coverage for the final searing to get evenly distributed to each savory piece of juicy and delicious steak. The goal is to cut the strips so they are about 1 ½ to 2 inches long and about ½ to ¾ inch wide. Once, the meat has rested, then slice it into the “little belts” strips. Be careful! You want to hear the steak fajitas sizzling, not your hand. If your thick mitt is the slightest bit wet then you will feel that heat coming through too fast to avoid a burn. Your entire pan will be scorching hot, so make sure to avoid thin oven mitts and watch out even with thick mitts. You want the pan’s surface up at about 450° to 500° for when you introduce the meat.īe super careful with your oven mitts at this point. While the meat is resting, get your cast iron pan hot! Cast iron is great for holding nice even heat. ![]() Resting the meat means letting it sit for about 15 minutes off heat to allow the cooked meat to reabsorb the juices into the meat. ![]() ![]() You need a high heat surface to sear the meat and bring out that Maillard Reaction that comes with a good sear, and then the vegetables to complete the meal.Īfter the steak has done the time on low heat, pull it off and rest it. The low and slow smoking brings the flavor up, but it doesn’t provide the biggest element of flavor here, which comes from the sear at the end. ![]()
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