Best Grilled Steak Fajitas

welcome to e to Jose let’s make steakfajitas the key to using beef in fajitaslies in your choice of cut traditionallyyou’d use a skirt steak but you couldalso use a flank steak skirt and flankare both cuts from the belly of theanimal so they’re both long thin toughcuts of meat with intense beef flavorthis is a 1-pound cut of skirt steaknotice the long fibers with very littlefat when you throw a cut like this ontoa hot surface like a grill it’ll seizeup and shrink really fast rapidlyreleasing moisture it’s almostimpossible to seer well withoutovercooking the meat because that bellymuscle is so strong you can’t serve thisany hotter than medium-rare otherwiseit’s gonna be tough and chewy no matterwhat you do the answer to all of thoseproblems is the biggest kitchen gadgetto hit homes in the last decade a sousvide they’re worth the hundred dollarinvestment especially if you like beef Iuse mine once a month just for steakalone using a sous vide you will be ableto rival the best steak fajitas you haveever had anywhere you could put togethera mixture of salt pepper paprika cayennecumin and few other things but honestlyit’s easier to just buy a fajita spiceblend from the store pick up a couple ofsmall limes as well and that’ll helpzest it up a little bit this is a greatcut but it’s a little long so we’llslice it in half so it’s two relativelyeven pieces you can really see thoselong muscle fibers running across thewhole cut put a tablespoon of the spiceblenda small lime a tablespoon of butter anda tablespoon of water into the bag mixeverything together then place the beefinside at this point if you wanted tomarinate it in the fridge overnight youcould but I don’t think you’ll find muchdifference between doing that and justcooking it out in a water bath for twohours at 120 degrees Fahrenheit comeback after about an hour and start toprep your vegetables you want a goodsized onion in a large bell pepper forevery pound of meat I actually got a fewsmaller peppers so I’ll show you acouple of different ways of how to cutthem upI generally prep my bell peppers one oftwo ways either a classic slice or ajulienne to julienne cut either end offthe pepper then slice one side so youcan roll out a long strip of pepper useyour knife to remove anything whiteslice the long strip into smaller stripsthen chop down any green left from thetop and tail if that seems like too muchyou can just cut the pepper all the wayaround gut everything white with yourfingers and then slice it into strips Idon’t use my mandolin for much but it’sawesome for the stuff that I just don’twant to do with a knife it’s amazing forbreaking vegetables down for soups inparticular but I almost always use itfor onions because I can get even thinslices quickly without my eyeballsburning put the onions into a cast-ironpan first followed by the bell pepper bynow the beef has been in the sous-videbath for about an hour and a half we’regonna take all the liquefied fat anddrippings and spices and pour it overthe onions and bell peppers remove thebag from the bath and pour all thejuices over the vegetables in the castironthe meet can continue to cook for ahalf-hour while the vegetables grill outthrow the cast iron on the grill andcome back every five or ten minutes togive it a toss and make sure that it’scooking evenly once the vegetables arefinished you can set them aside andfocus on the meat take the meat out ofthe bath and wrap it in a few layers ofpaper towel you want the steak as dry asyou can get it by the time we walk itoutside to the grill it’ll be ready togo we’re using the cast iron griddle ona high heat so it gets ripping hot andwe can maximize the sear on our meatwe’ll do the pieces one at a time thatway we keep half the iron smoking hotfor when we flip the meat over thatensures a great sear on both sides wecan just rest the finish cut in the panwith the vegetables while we sear offthe second piecelet’s take it inside and slice it upknife technique is vital for a goodsteak fajita if you don’t cut those longmuscle fibers down with your knifeyou’re forcing your teeth to do it laterproper slicing ensures that the meatpulls apart easily when people bite intoit if you’ve done it right your beefshould be read inside with a distincttight Brown rust along the edgethrow the sliced steak in with thepeppers and onions and toss it alltogether depending on your tastes youcould squeeze out that second lime andthrow that in as well serve them up withtortillas sour cream grated cheddarwhatever you like[Music]thanks for watchingEdith Jo’s hope you enjoyed my fetus seeyou next time[Music]